This a great summer picnic recipe from the lovely Nadiya Hussain which I (and my friend Ann) have tweaked slightly to make it our own with the addition of ham and homemade chutney. I think if you make the pastry yourself too, you get that extra special result.
250g plain flour
pinch of salt
110g butter, cubed
3-5 tbsp cold water
1 tsp paprika
Plain flour, for dusting
4 medium free-eggs, beaten
150ml whole milk
200g homemade chutney of your choice – I recently used tomato
100g cooked, left over ham pieces/ham hock
250g mature Cheddar, grated
Put the flour, paprika and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the pastry in cling film and place in the fridge for 15 minutes. Meanwhile, preheat the oven to 180C/160C fan/gas 4 and put a baking tray in to heat up.
Dust the work surface with flour and roll out the pastry to the thickness of a pound coin and large enough to cover the base and sides of a 23cm diameter, 3–4cm deep, loose-bottomed flan tin.
Line the inside of the tin with the rolled-out pastry. Press it into the edges, right into the grooves, leaving some overhang. Pierce the base all over with a fork. This stops it puffing up while baking.
Cover the base and sides with a large piece of baking paper and fill with baking beans to weigh the pastry down. Take the hot baking tray out of the oven and place the prepared tart tin on it.
Bake for 25 minutes, then take out of the oven, remove the paper and baking beans, and bake for another 15 minutes.
Meanwhile, put your eggs into a jug and lightly whisk. Add the milk and stir.
Once the tart shell is out of the oven, spread the chutney all over the base, then add the ham on top and cover evenly with the grated cheese.
Pour in the milky egg mixture and place the whole tray back in the oven, on the middle shelf, for 25–30 minutes, until the filling is set and golden with just a very slight wobble in the middle.
Once the tart is cool enough to handle, slice off the pastry overhang using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. This tart is best served lukewarm or cold and is great for picnics, lunchboxes or food on the go. It can also be frozen for up to a month – defrost it in the fridge before eating.