Recipe

Free-form ham and leek tarts

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Free-form ham and leek tarts
  • 2 teaspoon vegetable or olive oil
  • 2 leeks, pale section only, halved lengthwise, thinly sliced
  • 2 clove garlic, crushed
  • 2表冷冻低脂松饼,解冻
  • 125 gram shaved light leg ham
  • 1 tablespoon fresh thyme leaves, plus extra sprigs, to serve
  • 8 cherry tomatoes, halved
  • 1/3 cup shaved parmesan
  • 4 eggs, at room temperature
  • mixed salad leaves, to serve

Method

Free-form ham and leek tarts
  • 1
    Preheat oven to 220°C (200°C fan-forced). Lightly grease 2 baking trays.
  • 2
    Heat oil in a frying pan over moderate heat. Add leek and garlic; cook, stirring occasionally for about 5 minutes, or until leek is soft. Allow to cool slightly.
  • 3
    For each tart, use scissors to snip corners from a pastry sheet to form a disc. Using a small sharp knife, score a 2cm border on the pastry. Place on one of the prepared trays. Top with half the leek mixture, then half the ham. Sprinkle with half the thyme. Top with half the tomato and half the parmesan. Repeat to make another tart.
  • 4
    Bake for 10 minutes, or until golden and puffed. Remove from oven. Carefully crack 2 eggs onto each tart. Bake for a further 5 minutes, or until eggs are cooked to your liking. Cut tarts in half. Top with extra thyme. Serve with salad, if desired.

Notes

You can use grated tasty cheese instead of parmesan. To test if an egg is fresh, place it in a glass of cold water. If it floats, discard it. To make this a vegetarian tart: use 150g crumbled fresh ricotta instead of ham.

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