Serves: 46
Total Calories: 29
1. Preheat the oven to 350 degrees F. Grease a 71/4 x 1-inch fluted tart pan with removable base. Roll out the pastry on a lightly floured surface to a circle approximately 1/8-1/4-inch thick, and line the prepared pan.2. Bake blind for 10 minutes, or until firm. Remove the weights and paper, and bake for another 5 minutes, or until the center begins to color. Remove from the oven to cool and reduce the temperature to 325 degrees F.3 To make the filling, melt the butter in a heavy-bottomed saucepan over medium heat. Sprinkle the flour over the base of the pan and cook for 12 minutes without coloring, stirring constantly with a wooden spoon. Gradually add the milk to the flour mixture, whisking vigorously to avoid lumps. Be careful not to splash the milk. Stir constantly over medium heat, bubbling, for about 8 minutes, or until the sauce is thick and creamy and is reduced by about two-thirds. When a spoon is drawn across the base of the pan, the base should be clearly seen. Stir in the ham and nutmeg, and season with salt and pepper. Cover the surface with waxed paper, and set aside to cool for 20 minutes.
4. Spread the mixture into the pastry shell. Sprinkle the cheese on top and bake for about 10-15 minutes, or until the cheese is golden and bubbling. For added color, finish the tart by placing it under a hot broiler for about 30 seconds. Place on a wire rack to cool slightly before removing from the pan. Leave for 15-20 minutes to set before cutting into wedges. Serve warm.
This Creamy Ham Tart recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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