Ham and Cheese Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g good quality ham, diced</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">50g Parmesan cheese, finely grated</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl (or food processor if using) and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or pulse in the processor). This technique creates small pockets of butter that will melt during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water. Mix gently with a knife or fork until the dough begins to come together, adding the extra tablespoon of water only if needed. The dough should be just moist enough to form a ball but not sticky. Cold ingredients and minimal handling are key to creating tender pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting time allows the gluten in the flour to relax, preventing shrinkage during baking and resulting in a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully lift the pastry using your rolling pin and drape it over the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press the pastry into the corners and up the sides of the tin, allowing a slight overhang. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans. This blind baking ensures your pastry cooks through completely, preventing the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake blind for 15 minutes, then remove the beans and parchment and return to the oven for another 5 minutes until the pastry is lightly golden. The pastry should look dry and set but not fully browned. Reduce the oven temperature to 180°C (160°C fan) for the main bake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your filling. In a bowl, whisk together the eggs, cream, milk, Dijon mustard, and a good pinch of salt and freshly ground black pepper. The mustard adds a subtle depth of flavor that complements the ham beautifully without overwhelming it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim any excess pastry from the edges using a sharp knife. Scatter two-thirds of both cheeses over the base of the tart, followed by the diced ham distributed evenly throughout. The layering creates pockets of flavor throughout each slice.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the egg mixture carefully over the ham and cheese. Sprinkle the remaining cheese on top along with the fresh thyme leaves and grated nutmeg. The cheese on top will create a beautiful golden crust while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center when gently shaken. The wobble indicates that the custard is perfectly cooked – firm enough to slice but still creamy in texture. The top should be golden brown and the edges of the pastry crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for at least 15 minutes before removing. This resting time allows the custard to set fully, making for neater slices. The tart can be served warm or at room temperature – both are delicious!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve with a simple green salad dressed with a light vinaigrette to cut through the richness of the tart. Leftovers will keep well in the refrigerator for up to 3 days and can be gently reheated in a moderate oven until just warmed through.</li></ol>