Ingredients:

1 sheet ready rolled shortcrust pastry, quatered
1 cup shredded ham
100g yellow cherry tomatoes, halved
100g red cherry tomatoes, halved
2 eggs, lightly whisked
1/4 cup cream
Baby rocket leaves, to serve

Serves: 40 minutes
Preparation time: 4

Method:

Preheat oven to 220°C. Line four 8cm fluted tart tins with removable bases with the pastry. Trim the edges. Prick pastry base and sides with a fork.

Place on an oven tray. Bake in preheated oven for 10 minutes or until golden and crisp. Remove from oven. Reduce oven temperature to 160°C.

Divide the ham and tomatoes evenly among the pastry cases. Whisk the eggs and cream together in a small bowl. Season with salt and pepper. Pour evenly among the prepared cases. Bake in oven for 20 minutes or until filling is just set.

Place tartlets on serving plates. Serve immediately with baby rocket leaves, if desired.

Contributor: Cam