Name: BLT Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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

BLT Tart

So easy and yummy - hot, warm or cold. scatter over a handful of salad leaves just before serving.

Serves 4

Prep

20M

Cook

40M

Total

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Ingredients

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

Method

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:

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Ingredients

Method

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