Ham tomato tart

• doses: Serves 8 as -a starter

Ingredientes

FOR THE PASTRY

200g plain flour

50g fine polenta, plus extra for dusting

140g cold butter, cut into small pieces

50g parmesan, finely grated

1 egg

FOR THE FILLING

4 eggs and 2 egg yolks

400mI double cream

150g pack smoked ham slices

100g sundried tomatoes

handful watercress

Instruções

1 Place the flour, polenta, butter and a pinch of salt into a food processor, then whizz until the mixture resembles fine breadcrumbs. Tip in the parmesan and egg, then pulse through 2 tbsp cold water until it forms a ball. Wrap in cling film. Chill for 30 mins.

2 Dust a work surface with polenta, then roll out to the thickness of a El coin. Ease into a 28cm tart case, then trim away any big bits of overhanging pastry (leave a little excess as the pastry will shrink). Chill for 30 mins.

3 Heat oven to 200C/180C fan/gas 6. Place a sheet of baking parchment into the pastry case then fill with baking beans. Bake for 15 mins. Remove the beans and parchment. Bake for 5 mins or until golden. Leave to cool. Use a serrated knife to trim overhanging pastry. Place on a baking sheet.

4 Reduce the oven to 180C/160C fan/gas 4. Whisk the eggs, egg yolks and double cream with a little salt. Arrange the ham slices, sundried tomatoes and watercress in the case, then pour around the egg mixture. Cook for 30 mins, just until the egg has set. Can be made up to 1 day ahead and chilled.