Goat’s Cheese and Serrano Ham Tart

Creamy goat’s cheese tart, with Serrano ham and zucchini topped with toasted pine nuts.

Ingredients

• 1 pack of read to roll shortcrust pastry (or make it yourself, legend)

• 150g/5oz mild goat’s cheese, cubed

• 80g/3oz Serrano Ham, shredded

• 1x medium leek, sliced thin

• 2x zucchini (courgette), cut into thin semi-circles

• 20g/1oz pine nuts

• 2 cloves of garlic, crushed

• 1tbs olive oil

• Pinch of salt; pepper, turmeric, paprika, oregano and cayenne pepper

Method

1. Heat the oven to 180C/170C Fan/Gas 6.

2. Roll out your pastry, keeping the pre-packed backing sheet, onto a rectangular, shallow oven tray, trim edges if necessary.

3. Grease the edges of the pastry with a little oil and cover with tin foil.

4. Add baking beads and bake for 10-15 mins or until golden brown. Remove the foil and leave in tray to cool, slightly.

5. While your pastry cools, grab your skillet and heat your olive oil. Toss in your garlic; leeks, then zucchini and your spices (salt, pepper, turmeric, paprika and oregano) and fry till cooked, but still has a little firmness. Drain off any excess juice and leave to cool, slightly

6. Circle pit – Mix your Serrano ham and cheese into your skillet mix. Pour your mix onto the pastry, spreading evenly. Sprinkle on your toasted pine nuts and cayenne pepper then return to the oven.

7. Bake for 20 mins or until pastry is golden brown. 

8. Cut into squares and serve with a fresh summer salad.

Pro Tips

• Not a fan of goat's cheese? Sure, switch it up for feta and presto just as delicious.

• Don’t have baking beads? Prick your pastry sporadically with a fork, this helps to release the air and stops the pastry rising.