Tangy Gruyere and Parmesan cheeses ensure this simple savoury tart is packed with flavour. Tuck in!
- 375g packet ready-rolled puff pastry
- 5 eggs
- 200ml (7fl oz) double cream
- 85g (3oz) Gruyère and Parmesan, grated
- 2tsp grain mustard
- 115g (4oz) ham, chopped
- 1tbsp chopped flat-leaf parsley
- Crisp green salad, to serve
Preheat the oven to 200°C (400°F, gas mark 6). Unwrap the pastry and place on a baking sheet. Using a sharp knife, cut the pastry into a circle and trim away the edges. Score a border about 2cm (¾ in) in from the edge.
Lightly beat one egg and use to brush the pastry. Bake for 10-15 mins, then remove. Turn down the oven to 180°C (350°F, gas mark 4).
Mix the four remaining eggs with the rest of the ingredients (except the parsley) and season well. Push the puffed-up pastry down in the centre and pour the egg mixture into the pastry case.
Return to the oven and cook for 15 mins or until set. Scatter over the parsley and serve with the salad.
Be careful not to overfill the pastry case with the egg mixture or it will spill over while cooking.