We're calling this one of the most versatile tarts ever. Whether its lunch, dinner, snack time, a picnic or a high tea this tart has your back.
Serves44
Cook time50 mins50 minutes
Prep time10 mins10 minutes
Ingredients
2 sheets shortcrust pastry
200g sliced Coles Half Leg Ham, torn
1/2 cup (60g) frozen peas, thawed
1 spring onion, sliced
100g Coles Brand Australian Fetta
1/4 cup (60ml) thickened cream
4 Coles Brand Australian Free Range Eggs
1 garlic clove, crushed
1/4 cup loosely packed flat-leaf parsley leaves
1/4 cup loosely packed mint leaves
1/4 cup loosely packed coriander leaves
2 tsp olive oil
1 tsp white wine vinegar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Grease a 11cm x 33cm (base measurement) rectangle fluted tart tin with removable base.
Step 2
Join the two sheets of pastry together by overlapping a long edge and pressing together. Line the tin with the pastry and use a knife to trim the edges. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 8 mins. Remove paper and weights or rice. Bake for a further 8 mins or until golden.
Step 3
Reduce oven to 180°C. Sprinkle the ham, peas, spring onion and fetta over the tart case.
Step 4
Whisk the cream, eggs and garlic in a large jug. Season. Pour the egg mixture into the tart case. Bake for 25-30 mins or until filling is set and golden.
Step 5
Meanwhile, combine the parsley, mint, coriander, oil and vinegar in a small bowl.
Step 6
Top the tart with herb salad. Cut into slices to serve.
We're calling this one of the most versatile tarts ever. Whether its lunch, dinner, snack time, a picnic or a high tea this tart has your back.
Method
Step 1
Preheat oven to 220°C. Grease a 11cm x 33cm (base measurement) rectangle fluted tart tin with removable base.
Step 2
Join the two sheets of pastry together by overlapping a long edge and pressing together. Line the tin with the pastry and use a knife to trim the edges. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 8 mins. Remove paper and weights or rice. Bake for a further 8 mins or until golden.
Step 3
Reduce oven to 180°C. Sprinkle the ham, peas, spring onion and fetta over the tart case.
Step 4
Whisk the cream, eggs and garlic in a large jug. Season. Pour the egg mixture into the tart case. Bake for 25-30 mins or until filling is set and golden.
Step 5
Meanwhile, combine the parsley, mint, coriander, oil and vinegar in a small bowl.
Step 6
Top the tart with herb salad. Cut into slices to serve.
