Artichoke, Ham and Herb Tart
Photography Manja Wachsmuth.
This easy mix and bake tart is a wonderful carrier for a myriad of flavours. Add olives and capers, smoked fish in place of the ham, roasted diced pumpkin or red capsicum, cooked potatoes… the combinations are endless.
Serves: 6–8
INGREDIENTS
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
3 eggs
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
To finish
Parmesan for grating
26cm baking dish lined with baking paper, bringing it right up the sides to contain the filling
METHOD
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.