BLT tart
BLT tart
Layer up prosciutto, cheddar and cherry tomatoes on shortcrust pastry for a lovely light meal that's delicious hot, warm or cold
- Serves 6
- Easy
Nutrition per serving
-
Calories 652
-
Carbohydrates 48
-
Saturated Fat 17
-
Sugar 11
-
Protein 22
-
Fat 41
-
Fiber 3
-
Salt 3
Ingredients
-
320g sheet shortcrust pastry
-
4 heaped tbsp onion chutney
-
100g half-fat crème fraîche
-
100g mature cheddar, grated
-
2 medium eggs
-
10 cherry tomatoes, halved
-
6 slices prosciutto
-
lamb's lettuce or rocket
Method
-
Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Unroll the pastry onto the baking sheet. Spread the chutney over the surface, leaving a border of about 1cm free around the edges. Fold in the edges and roughly pinch them together at the corners to make a raised border.
-
In a bowl, whisk the crème fraîche, cheese and eggs with a little salt and a good pinch of pepper. Pour the mixture into the centre of the tart, easing it out towards the edges with the back of a spoon. Top with tomatoes, cut-side facing up, and ruffles of prosciutto.
-
Bake in the oven for 35-40 mins, until the pastry is golden and the filling has set. Leave to cool a little before scattering over the lamb’s lettuce, or leave to cool completely and store in the fridge. Lovely for lunch the next day.