This delightful tart combines the savory flavors of ham, Gruyère cheese, and tomatoes with a creamy egg mixture, all encased in a buttery homemade crust. Perfect for any occasion, it can be served warm, at room temperature, or cold. Pair it with a green leafy salad for a complete meal.
Ingredients
For the crust
flour2 1/2cups
baking powder2tsp
salt1tsp
cold butter100g
egg yolks2
dry white wine3tbsp
For the filling
cooked ham100g
Gruyère cheese150g
peeled tomatoes3
heavy cream1cup- salt1pinch
pepper1pinch
nutmeg1pinch
Nutrition (per serving)
Calories
352.3kcal (17.61%)
Protein
13.3g (26.6%)
Carbs
20.6g (7.49%)
Sugars
0.9g (1.74%)
Healthy Fat
8.0g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Ham and Gruyère Tart
For the crust
- Step 1
Sift together the flour, baking powder, and salt in a bowl.
- Step 2
Add the cold butter, cut into small pieces, to the center of the flour mixture. Using a fork, work the butter into the flour until it resembles coarse crumbs.
- Step 3
Add the egg yolks and white wine, and quickly combine to form a dough.
- Step 4
Wrap the dough and let it rest in the refrigerator for 30 minutes.
- Step 5
Roll out the dough thinly and use it to line a 26 cm (10-inch) tart pan.
For the filling
- Step 1
Layer the tart crust with the strips of ham, grated Gruyère cheese, and tomato slices.
- Step 2
In a separate bowl, lightly beat the eggs and mix them with the cream. Season with salt, pepper, and a pinch of nutmeg to taste.
- Step 3
Pour the egg and cream mixture over the layered ingredients in the tart.
- Step 4
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes, or until the crust is golden and fully cooked.
- Step 5
Remove the tart from the oven and let it rest for 10 minutes before slicing.
Nutrition (per serving)
Nutrition (per serving)
Calories
352.3kcal (17.61%)
Protein
13.3g (26.6%)
Carbs
20.6g (7.49%)
Sugars
0.9g (1.74%)
Healthy Fat
8.0g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is cold when preparing the crust for a flaky texture.
You can substitute heavy cream with milk for a lighter version of the tart.
Let the tart rest for 10 minutes after baking to make slicing easier.
Serve the tart with a green leafy salad for a balanced meal.
This tart tastes great warm, at room temperature, or even cold.
FAQS
Can I use a different type of cheese?
Yes, you can substitute Gruyère cheese with other semi-hard cheeses like Emmental or Swiss cheese.
Can I make the crust ahead of time?
Yes, you can prepare the crust and store it in the refrigerator for up to 24 hours before using.
Can I use milk instead of heavy cream?
Yes, milk can be used as a substitute for heavy cream, but the filling may be slightly less rich.
What can I serve with this tart?
This tart pairs beautifully with a green leafy salad or steamed vegetables for a complete meal.
Can I freeze the tart?
Yes, you can freeze the tart after baking. Allow it to cool completely, wrap it tightly, and store it in the freezer for up to 2 months.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia