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Bookmark Recipe

Ham and Cheese Tarts

These tarts are a delicious way to use up left over ham. A perfect lunch.

6 people
20 min
Nutrition per serving
  • kcal
    514 kcal
  • protein
    19g
  • total fat
    39g
  • saturates
    16.7g
  • iron
    2.1mg
  • carbs
    26g

Ingredients

  • 375g ready rolled puff pastry 

    100g cheddar cheese, grated 

    200g leftover cooked ham, shredded 

    125g mozzarella cheese 

    1 egg beaten 

  • 20g basil 

    3 tablesp. olive oil 

    2 cloves of garlic, peeled and chopped 

Tarts

  • 375g ready rolled puff pastry 

    100g cheddar cheese, grated 

    200g leftover cooked ham, shredded 

    125g mozzarella cheese 

    1 egg beaten 

Basil and Garlic Oil 

  • 20g basil 

    3 tablesp. olive oil 

    2 cloves of garlic, peeled and chopped 

Method

Copy Text

Heat the oven to Gas Mark 6, 200C (400F). 

Lay the puff pastry out a large baking sheet.  Using a knife cut the pastry into six. Spread them out a little on the baking sheet. Score a 2cm border around the edge of each quarter. Be careful not to cut all the way through. Brush the border with the beaten egg wash. This will help the border to rise when baked and create a raised edge. Prick the centres with a fork to prevent them from rising.  

To make the basil and garlic oil: place the basil, oil and garlic in a mini processor and whizz until combined.  Taste and season. 

Brush the centres of the puff pastry squares with some of the basil oil then divide the ham between them. Sprinkle over the cheddar cheese and then break up the mozzarella and place little bits on top of each tart. 

 Transfer the baking sheet to the oven and bake until the edges are puffed and golden. This will take approximately 10-12 minutes.   

 To serve: Allow to cool for a minute or two then serve with a tomato and rocket salad. Drizzle the remaining basil oil over the tarts. 

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Method

Copy Text

Heat the oven to Gas Mark 6, 200C (400F). 

Lay the puff pastry out a large baking sheet.  Using a knife cut the pastry into six. Spread them out a little on the baking sheet. Score a 2cm border around the edge of each quarter. Be careful not to cut all the way through. Brush the border with the beaten egg wash. This will help the border to rise when baked and create a raised edge. Prick the centres with a fork to prevent them from rising.  

To make the basil and garlic oil: place the basil, oil and garlic in a mini processor and whizz until combined.  Taste and season. 

Brush the centres of the puff pastry squares with some of the basil oil then divide the ham between them. Sprinkle over the cheddar cheese and then break up the mozzarella and place little bits on top of each tart. 

 Transfer the baking sheet to the oven and bake until the edges are puffed and golden. This will take approximately 10-12 minutes.   

 To serve: Allow to cool for a minute or two then serve with a tomato and rocket salad. Drizzle the remaining basil oil over the tarts.