2 ready-rolled shortcrust pastry sheets, thawed
4 Tbsp onion chutney
100g creme fraiche
100g mature cheddar, grated
2 free-range eggs
Sea-salt flakes and freshly ground black pepper, to season
10 cherry tomatoes, halved
6 slices prosciutto
Sweet mache lettuce, rocket or mixed leaves, to serve
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line an oven tray with baking paper. Join pastry sheets together on tray to make a large rectangle by brushing edge with water and pressing edges together. Spread chutney over surface, leaving a 1cm border. Fold in edges and pinch them together at the corners to make a raised border.
In a bowl, whisk creme fraiche, cheese, eggs and seasoning together. Pour into tart case, spreading out to edges with back of a spoon. Top with tomatoes, cut-side up, and ruffles of prosciutto.
Bake for 35-40 minutes, until pastry is golden and filling has set. Leave to cool a little before scattering over lettuce to serve, or leave to cool completely and refrigerate for lunch the next day.
Want to try a different tart? How about this capsicum, asparagus and feta tart, below: