Sunday, November 8, 2009

Italian Ham and Spinach Tart

This is another recipe adapted from 'Jamie at Home' by Jamie Oliver.

1 recipe of savoury shortcrust pastry recipe
a knob of butter
olive oil
3 red onions, peeled and finely sliced
1 clove of garlic, peeled and sliced
350g spinach, swiss chard, nettles or borage, washed and thick stems removed
a few sprigs of fresh oregano or marjoram, leaves picked and chopped
sea salt and cracked black pepper
500g crème fraîche or cream
150g fresh parmesan cheese, plus extra for grating
3 large free-range or organic eggs
200g of cooked smoked ham, torn into shreds or chopped


Make the pastry and leave in the fridge to rest for at least half an hour. Dust a clean work surface with flour and roll the pastry into a rectangle about 1/2 cm thick.

Grease a tray with butter and line it with the pastry. Trim off any excess leaving a 1 cm border. Pinch the border to give a rim to the pastry. Prick the pastry all over with a fork and chill in the freezer for 30 minutes.

Preheat the oven to 190°. Blind bake the pastry in the preheated oven for 6 - 8 minutes until lightly golden. This stops the pastry going soggy when you add the filling. Next heat olive oil in a large pan and gently fry the onions on a low heat for 10 minutes until they're soft and sweet but dont let them colour. Turn up the heat, add the garlic, spinach and most of the marjoram or oregano. Season lightly and stir. Take of the heat when the spinach has wilted - only a couple of minutes.

To make the filling, put the
crème fraîche or cream into a bowl and stir in the parmesan, eggs and a pinch of salt and pepper. Spread the spinach mixture over the pastry, sprinkle over the ham and spoon the cream mixture evenly over the top. Grate over a generous helping of parmesan, sprinkle over the rest of the herbs and drizzle with olive oil.

Bake in a preheated oven for about 15 - 20 minutes, or until the top is golden and bubbling and the filling has set. Serve with watercress dressed in olive oil, a squeeze of lemon and salt and pepper.

No comments:

Post a Comment