BLT Tart
- 320g Sheet Shortcrust Pastry
- 4 tablespoons Onion Chutney
- 100g Créme Fraiche
- 100g Mature Cheddar (grated)
- 2 Medium Eggs
- 10 Cherry Tomatoes (halved)
- 4 slices Prosciutto (torn)
- Mixed Salad Leaves
- Place a large enough baking sheet inside an oven tray and then roll out the pastry sheet onto the lined tray.
- Spread out the chutney across the pastry sheet leaving a 1cm border on each side.
- Fold over the border at the sides and pinch it to create a raised rectangle from the pastry.
- Pre-heat the oven to 180C (conventional) or 160C (fan-assisted).
- In a large mixing bowl add the creme fraiche, grated cheddar and eggs, then mix well with some ground pepper until runny.
- Carefully pour the mixture onto the pastry so it fills the whole case.
- Add the halved tomatoes and prosciutto slices, add some seasoning then cook for 35-40 minutes until the filling has set and the pastry has baked.
- Once finished cooking remove from the tart from the oven and top with mixed salad leaves.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/blt-tart-5047/
3.5.3208