Ham and green olive tart

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After receiving a whole range of mouth-watering cook books for Christmas, I thought it was about time I started experimenting.

I plucked this recipe from Limoncello and Linen Water, and it’s possibly one of the nicest things I’ve ever made.

The recipe calls for polish puff pasty, but I made my own shortcrust instead.

You’ll need

For the pastry:

  • 6oz plain flour
  • 3oz butter
  • 1 egg

For the filling:

  • 3 eggs
  • 250ml pouring cream
  • 50g grated Parmesan
  • 150g ham, roughly chopped (I used ham hock as the flavour is big and punchy)
  • 120g pitted olives, chopped (I went for a combination of green and black)
  • A few sprigs of thyme or rosemary, chopped very finely (the recipe states thyme, but we have rosemary growing in the garden and the flavour worked incredibly well)

Make the magic happen

1. Butter a round 24cm tin (preferably one with a wobbly bottom), and preheat your oven to 180C

2. Make your pastry by sifting flour into a large bowl and rubbing in your butter until the mixture resembles breadcrumbs. At that point, add one beaten egg and work together with your hands until you’ve made a soft dough (if it’s too dry, pour in a little water)

3. Turn out onto a floured board and roll out until about half a centimetre thick, then transfer to your greased tin and press down to fill the bottom and sides. Blind bake for around 10 minutes. If you don’t have ceramic beans (like me), lay some teaspoons across the pastry base

4. To make the filling (this part is easy peasy), whip your eggs in another large bowl, then add the pouring cream, chopped ham, olives, and finely chopped herbs. Sprinkle in a generous helping of pepper (if you use ham hock you probably won’t need salt)

5. Mix together before pouring into your pastry case, the bake for around 35 minutes, or until the top is set and golden

6. Allow to cool to room temperature, then enjoy with a fresh salad

Love Emma xx

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