Ham, tomato & watercress tart

Contains pork – recipe is for non-Muslims only
The secret to this tart is its cheesy, crisp polenta crust. Fabulous warm or cold and perfect for picnics

  • Prep:20 mins
    Cook:50 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 631
  • fat 50g
  • saturates 27g
  • carbs 31g
  • sugars 3g
  • fibre 2g
  • protein 17g
  • salt 2.61g


  • 200g plain flour
  • 50g fine polenta, plus extra for dusting
  • 140g cold butter, cut into small pieces
  • 50g parmesan, finely grated
  • 1 egg
  • 4 eggs and 2 egg yolks
  • 400ml double cream
  • 150g smoked ham slices
  • 100g sundried tomatoes
  • handful watercress


  1. Place the flour, polenta, butter and a pinch of salt into a food processor, then whizz until the mixture resembles fine breadcrumbs. Tip in the Parmesan and egg, then pulse through 2 tbsp cold water until the mixture forms a ball. Wrap in cling film, then chill for 30 mins.

  2. Dust a work surface with more polenta, then roll out the pastry to the thickness of a £1 coin and wide enough to fit a 28cm tart case. Gently ease into the case, then trim away any big bits of overhanging pastry (leave a little excess sticking up around the edges as the pastry will shrink when cooking). Chill for another 30 mins.

  3. Heat oven to 200C/fan 180C/gas 6. Place a sheet of baking parchment into the pastry case, then fill with baking beans. Bake for 15 mins. Remove the beans and parchment, then bake for another 5 mins or until the pastry is golden. Leave to cool a little. Use a serrated knife to trim away any bits of overhanging pastry, then place the pastry case on a baking sheet.

  4. Reduce oven to 180C/fan 160C/gas 4. Whisk the eggs and cream with a little salt. Arrange the ham, tomatoes and watercress in the case, then pour around the egg mixture. Cook for 30 mins, just until the egg has set. Can be made up to 1 day ahead and chilled.

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