This tasty tart can be eaten hot or cold. It’s good to take if you are going walking or for lunch boxes. If you are having it hot serve it with a green vegetable such as broccoli or sprouts, but with a salad if eating it cold. It freezes well, but is nicer if warmed in the oven after defrosting. You will need a 18cm / 7in tart in or flan dish.
- 175g (6oz) plain flour
- 110g (4oz) margarine
- 25g (1oz) hard cheese – finely grated
- pinch of salt
- 1 ½ tablespoons water approximately
- 1 small onion
- 2 eggs
- 110g (4oz) ham – approximately
- 110g (4oz) gruyère or cheddar cheese
- 150ml (¼ pint) milk
- 2 tablespoons double cream
- 1 teaspoon dijon mustard
Rub the margarine into the flour, add the grated cheese and the salt. Mix with just enough water to make a firm dough. Wrap and leave in the refrigerator while you prepare the filling.
Heat the oven to Gas 5 /190C. Grease the tin or dish.
Filling: chop the onion finely, dice the ham and grate the cheese.
Roll out the pastry fairly thinly and line the dish or tin. Reserve the trimmings.
Place the filling in the dish, press it down firmly. Whisk together the eggs, milk, cream and mustard (don’t add any salt because the ham provides that). Pour it over the filling.
Roll out the reserved pastry quite thinly, cut into narrow strips and place them fairly wide apart in a lattice design on top of the filling.
Bake for 40 minutes approximately or until the pastry is golden brown.