Goats Cheese and Potato Tart with Parma Ham
SERVES 8 SUPER EASY
This well–flavoured tart is a satisfying starter with salad and a thin slice of
Italy’s finest ham. Cheddar or Gruyere can be used instead of goat’s cheese.
Butter for greasing
225 g (8 oz) ready–made shortcrust pastry, defrosted if frozen.
15 g (½ oz butter)
1 small onion, finely chopped
225 g (8 oz) waxy potatoes, cooked, peeled and cut into 1 cm (½ in)
salt and freshly ground black pepper
25 g (4 oz) goat’s cheese, crumbled
2 eggs plus 1 extra yolk
240 ml (8 fI oz) single cream
1 tbsp finely chopped parsley
2 tbsp snipped chives
100 g (3½ oz) mixed salad leaves
4 tbsp vinaigrette
8 slices Parma ham
Heat the oven to 1800(/350°F/Gas 4 and grease a 20 cm (8 in) diameter tart tin.
Rollout the pastry, line the tin and chill in the fridge for 20 minutes. Bake blind for 10–15 minutes until the pastry edges are light golden brown. Remove the baking beans and set the pastry base aside to cool.
Melt the butter in a small pan and cook the onion for about 5 minutes until soft, stirring regularly. Transfer to a large bowl with the potatoes, season generously and add the crumbled cheese.
In a medium bowl whisk the eggs and yolks together well, add the cream, herbs and ½ tsp salt and whisk gently until smooth, then pour over the t potato and cheese mixture and stir.
Spread the filling in the pastry case and bake in the oven for about 40 minutes until the filling is set. Leave to cool for 15 minutes before serving.
To serve, place a wedge of tart on each plate. Toss the salad leaves with the vinaigrette and put a little pile of salad topped with a slice of ham beside each slice of tart.
233 cals per portion