2 tablespoons olive oil
1 leek, sliced thinly
1 onion, sliced thinly
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary or thyme
250 grams leg ham, diced
1 x 275 gram jar chargrilled artichokes, drained and quartered
¼ cup plain flour
½ teaspoon baking powder
¾ cup milk
¾ cup cream
1 cup grated aged Cheddar cheese
¼ cup chopped herbs (I used a mix of basil and mint)
sea salt and ground pepper
Parmesan for grating
26cm baking dish lined with baking paper, bringing it right up the sides to contain the filling
Preheat the oven to 180°C. Heat the oil in a large sauté pan and cook the leek, onion, garlic and rosemary with a good pinch of salt until tender. Add the ham and artichokes and cook for another 2 minutes. Cool.
Whisk the eggs, flour and baking powder together until smooth then whisk in the milk and cream and season well. Add all the remaining ingredients and combine well. Tip into the dish, distributing the ingredients evenly.
Bake for 35 minutes until puffed and golden and firm to the touch and with no raw egg in the centre.
Cool for 20 minutes before serving or serve at room temperature topped with extra Parmesan if using.
Cook’s Tip: The tart is best eaten on the day of baking as refrigeration dulls the flavours.