Ingredients
Method
- Preheat the oven to 200 degrees Celsius.
- Lightly grease a large tart tin, about 26cm in diameter. Then we are going to blind bake the pastry. Which means to cook the pastry a little bit first before adding the filling.
- Lay the pastry over the tin to cover it completely and press it gently into the greased tin, leaving about 3cm hanging over the edges as the pastry shrinks when it cooks. You may need to trim some bits of pastry off to fill in any gaps. If you have to do this just gently press the pastry to join it together to prevent any leeks.
- Lay a sheet of baking paper over the pastry and add some baking beads to weigh it down. I don’t have baking beads so I have been using the same raw chickpeas that I have in a jar in the cupboard that are kept especially specially for this purpose that I just use over and over again.
- Bake for 15 minutes.
- Meanwhile combine the whisked eggs, ricotta, Parmesan, basil and salt into a large bowl. Mix well to break up the ricotta.
- Once the pastry is blind baked remove it from the oven. It won’t be cooked through. Just starting to turn a little golden.
- Remove the baking beads or what you have used as a weight and pour in the mixture.
- Distribute the ham evenly over the tart, followed by the sliced tomatoes and bake for 45 minutes.
- Top with basil to make it look and taste like Christmas.
Add a comment
Show Comments
0Leave a Comment
Your email address will not be published. Required fields are marked *