The savory ham tart is one of those clever recipes that save lunch or dinner without stress. It is made with a quick base, without eggs and without butter, and a creamy, flavorful filling made of eggs, cooked ham and cheese. Perfect to serve hot, warm or even cold, it is ideal for a buffet, a picnic or simply when you want something tasty with a few ingredients already at home. It’s a versatile, customizable preparation: you can enrich it with vegetables, change the cheeses depending on what you have available or turn it into a fridge-cleanout recipe, and it keeps for a couple of days at most. Below, let’s see together how to prepare our delicious savory ham tart:
Other savoury tart recipes:
- Difficulty: Facile
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 6
- Cooking methods: Forno
Ingredients
- 2 1/2 cups all-purpose flour
- 6 2/3 tbsp extra virgin olive oil
- 6 tbsp water
- 1/2 tsp baking powder for savory preparations
- 1 tsp salt
- 3 eggs
- 3 1/3 tbsp milk
- 1 pinch salt
- to taste nutmeg
- 1.4 oz grated Parmesan cheese
- 7 oz cooked ham
- 5.3 oz smoked scamorza cheese
Preparation
Sift the flour into a large bowl, add the salt and the baking powder and mix with a fork, add the oil and start combining.
Then pour the water little by little while continuing to mix until you obtain a smooth, soft and homogeneous dough. Adjust the consistency if necessary by adding another splash of water if the dough seems too stiff.
Shape into a ball, wrap it in plastic wrap and put it in the fridge to rest for about 30 minutes.
Move on to preparing the filling. Break the eggs into a bowl, add the milk, a pinch of salt, a grating of nutmeg and the Parmesan, mix well with a fork or a whisk until you obtain a uniform mixture.
Then take the dough back, keeping aside a small portion for the final decoration, and roll out the rest with a rolling pin until you obtain a disk suitable for a 9.5–10.25 inch pan.
Place the dough in the pan making it adhere well to the edges and prick the bottom with a fork.
Arrange the slices of scamorza and the cooked ham on the base and pour the egg mixture over, smoothing well with a spatula.
Roll out the reserved dough and cut strips to arrange in a lattice on the surface of the tart. Brush them with a little beaten egg and bake in a preheated static oven at 374°F for about 30-35 minutes until well golden.
Remove from the oven and let cool slightly. The savory ham tart is ready to be served!
Bon appétit and.. see you in the next recipe!
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