Grape Tomatoes and Ham Tart


Sweet flavoured grape tomatoes teamed with their natural partner ham make a perfect combination in this easy to make creamy tart

Grape Tomatoes and Ham Tart


  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 2 eggs
  • 125ml (1/2 cup) thickened cream
  • 1 teaspoon dried oregano
  • 20g (1/4 cup) shredded parmesan
  • 1 x 250g punnet grape tomatoes, halved
  • 100g sliced parma ham, finely chopped


      1. Preheat oven to 200°C. Place 1 pastry sheet on a clean work surface. Place the remaining pastry sheet, slightly overlapping, alongside. Press the edges to seal.
      2. Line a round 3cm-deep, fluted tart tin or tins, with the pastry and trim the excess.
      3. Cover with non-stick baking paper and fill with pastry weights or rice.
      4. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice.
      5. Bake for a further 5 minutes or until pastry is golden and crisp.
      6. Whisk together the eggs, cream, oregano and 2 tablespoons of parmesan in a large jug. Season with salt and pepper.
      7. Place the tomato and ham in the pastry case.
      8. Place on a baking tray. Carefully pour over the egg mixture.
      9. Sprinkle with the remaining parmesan. Bake in oven for 40 minutes or until set and golden. Serve.


          Ingredients for Grape Tomatoes and Ham Tart

          Tomatoes Grape (punnet)

          Product of SA (Aust)

          $2.99 ea