Name: BLT tart
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - BLT tart

1. 320g sheet shortcrust pastry -

2. 4 heaped tbsp onion chutney -

3. 100g half-fat crème fraîche -

4. 100g mature cheddar , grated -

5. 2 medium eggs -

6. 10 cherry tomatoes , halved -

7. 6 slices prosciutto -

8. lamb's lettuce or rocket -

How to cook deliciously - BLT tart

1. Stage

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. Stage

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. Stage

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.