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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!