Speck and Cheese Tart with Cherry Tomatoes

by Tenina Holder

Fancy a little spring picnic? This is the one you need. It will travel really well once cold, it is really easy to whip up (especially if you cheat like I did and use the frozen pastry sheets) and serves at least 6, depending on how hungry your bunch is! Get organised with some crusty bread, a nice red, and a big ole salad, get the rug, the paper plates and the family and you are off! Enjoy.

Need

  • 2 sheets shortcrust pastry, thawed
  • 100 g speck, diced
  • 1 red onion, diced
  • 6 eggs
  • 80 g cream cheese
  • 30 g milk
  • 1 tsp freshly grated nutmeg
  • 80 g Parmesan, cubed
  • 150 g cheddar cheese, cubed
  • 4-6 boconccini cheese, torn in pieces
  • 1 Punnet grape tomatoes, halved
  • Handful fresh herb leaves for garnish

Do

1  

Preheat the oven to 160°C.

2  

Line 1 large or 2 small fluted non-stick tart tins with the pastry. Make joins in the pastry as needed, pressing the pastry together.

3  

Sprinkle the speck and onion across the pastry base.

4  

Place the Parmesan and cheddar cheeses into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

5  

Place eggs, cream cheese, milk and nutmeg into TM bowl and blend 30 sec/speed 8. Add most of the grated cheese and stir through 6 sec/speed 6.

6  

Pour the egg mixture on top of the speck and onion. Sprinkle with the remaining cheese, and divide ½ the cut tomatoes across the top of the tart.

7  

Bake 30-35 minutes until centre is set and tart is golden.

8  

Place the boconccini on top of the cooked tart and return to the oven just until the cheeses start to melt.

9  

Serve hot or cold garnished with fresh herbs and the remaining fresh tomatoes.

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