Cheese, ham and cherry tomato tart

Go gourmet with the classic combo of ham, cheese and tomato. All you need to do is artfully add them to pastry, and dinner’s done.


2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
2 tablespoons sour cream
2 eggs
115g (1 1/3 cups) coarsely grated cheddar
85g (3/4 cup) coarsely grated swiss cheese
3 slices ham, cut into 1cm-thick strips
10 cherry tomatoes, halved
30g feta, crumbled
Fresh lemon thyme, to serve



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1) Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 8 strips. Place remaining pastry sheet on the tray. Place 2 pastry strips on top of each other along the edge of the pastry sheet to create a border. Repeat with remaining strips. Trim excess pastry at the corners. Pinch the edges of the pastry to decorate.

2) Whisk the sour cream and 1 egg in a bowl until well combined. Season with salt and pepper. Stir in the cheddar and Swiss cheese. Spread the cheese mixture over the pastry, leaving a 2cm border around the edge. 3 Arrange the ham in a diamond pattern over the cheese mixture. Place 1 tomato half, cut-side up, in the centre of each diamond. Top with the feta.

3) Whisk the remaining egg in a small bowl. Brush the edges of the pastry with the egg. Bake for 20 minutes or until golden. Top with lemon thyme.


Photography by Brett Stevens