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BLT tart

Contains pork – recipe is for non-Muslims only
Layer up prosciutto, cheddar and cherry tomatoes on shortcrust pastry for a lovely light meal that's delicious hot, warm or cold

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 652
  • Carbohydrates 48
  • Saturated Fat 17
  • Sugar 11
  • Protein 22
  • Fat 41
  • Fibre 3
  • Salt 3

Nutrition per serving

  • Calories 652
  • Carbohydrates 48
  • Saturated Fat 17
  • Sugar 11
  • Protein 22
  • Fat 41
  • Fibre 3
  • Salt 3

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 180C/160C fan/gas 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 mins, 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. Lovely for lunch the next day.