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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 teaspoons olive oil
1 teaspoon white wine vinegar

Method

Step 1 Preheat oven to 220C. 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 180C. 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.

Ham and pea tart

How to make Ham and pea tart

Ingredients

Method