Ham & Blue Cheese Tart

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 large sheets filo pastry or 10 sheets if small
• 1 tbsp olive oil
• 100g sliced ham, chopped
• 1 bunch spring onions, sliced
• 2 eggs, lightly beaten
• 300g tub soft cheese, room temperature
• 2 large handfuls rocket leaves
• 50g blue cheese, crumbled
• 2 tbsp pine nuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Lightly brush a 9-inch (23 cm) tart tin or ovenproof pie dish with a little of the olive oil.

2. Brush each filo sheet with a little more of the olive oil and layer them in the tin, overlapping and pressing them into the base and sides. Trim any overhang.

3. Toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes, shaking often, until golden. Set aside.

4. Heat the remaining olive oil in the same pan over medium heat. Add the spring onions and chopped ham and cook for 3 minutes until the onions soften.

5. In a bowl, beat the soft cheese with the lightly beaten eggs until smooth. Stir in the ham and onion mixture, the crumbled blue cheese and half the toasted pine nuts.

6. Spoon the filling into the filo case and spread it evenly. Scatter the remaining pine nuts over the top.

7. Bake for 20 to 25 minutes until the filling is set in the centre and the filo is golden. The centre of the egg filling must reach 160°F (71°C).

8. Leave the tart to cool for 5 minutes. Scatter the rocket leaves over the top just before serving.