Artichoke, Ham and Herb Tart
Photography by Manja Wachsmuth.
This easy mix and bake tart is a wonderful carrier for a myriad of flavours. Add olives and capers, smoked fish in place of the ham, roasted diced pumpkin or red capsicum, cooked potatoes… the combinations are endless.
Serves: 6–8
INGREDIENTS
2 tablespoons olive oil
1 leek, sliced thinly
1 onion, sliced thinly
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary or thyme
250 grams leg ham, diced
1 x 275 gram jar chargrilled artichokes, drained and quartered
3 eggs
¼ cup plain flour
½ teaspoon baking powder
¾ cup milk
¾ cup cream
1 cup grated aged Cheddar cheese
¼ cup chopped herbs (I used a mix of basil and mint)
sea salt and ground pepper
To finish
Parmesan for grating
26cm baking dish lined with baking paper, bringing it right up the sides to contain the filling
METHOD
Preheat the oven to 180°C. Heat the oil in a large sauté pan and cook the leek, onion, garlic and rosemary with a good pinch of salt until tender. Add the ham and artichokes and cook for another 2 minutes. Cool.
Whisk the eggs, flour and baking powder together until smooth then whisk in the milk and cream and season well. Add all the remaining ingredients and combine well. Tip into the dish, distributing the ingredients evenly.
Bake for 35 minutes until puffed and golden and firm to the touch and with no raw egg in the centre.
Cool for 20 minutes before serving or serve at room temperature topped with extra Parmesan if using.
Cook’s Tip: The tart is best eaten on the day of baking as refrigeration dulls the flavours.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!