BLT TART
Layer up prosciutto, cheddar and cherry tomatoes on shortcrust pastry for a lovely light meal that's delicious hot, warm or cold
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 652 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
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