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Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4 - 6
No nutritional information available.
Ingredients
- 320g sheet shortcrust pastry
- 4 heaped tbsp onion chutney
- 100g half-fat crème fraîche
- 100g mature cheddar, grated
- 2 medium eggs
- 10 cherry tomatoes, halved
- 6 slices prosciutto
- Lamb's lettuce or rocket
Method
1. Heat oven to 180°C/160°C Fan/Gas Mark 4 and line a baking sheet with parchment. Unroll the pastry onto the baking sheet. Spread the chutney over the surface, leaving a border of about 1cm free around the edges. Fold in the edges and roughly pinch them together at the corners to make a raised border.
2. In a bowl, whisk the crème fraîche, cheese and eggs with a little salt and a good pinch of pepper. Pour the mixture into the centre of the tart, easing it out towards the edges with the back of a spoon. Top with tomatoes, cut-side facing up, and ruffles of prosciutto.
3. Bake in the oven for 35 - 40 minutes, until the pastry is golden and the filling has set. Leave to cool a little before scattering over the lamb’s lettuce, or leave to cool completely and store in the fridge.
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