‹ Back to results
Lunch
Ham and Vegetable Crostata
-
Prep Time:20 minutes
-
Cooking Time:40 minutes
-
Serves:4
-
Rating:
0 stars
Ingredients
- 1½ cups flour
- Pinch salt
- 80g butter, chopped
- 1 egg yolk
- 1 tablespoon cold water
- 20g butter, extra
- 1 leek, sliced
- 1 zucchini, thickly sliced
- 125g PHILADELPHIA Block Cream Cheese, chopped
- 50g thinly sliced ham
- 6 eggs
- 6–8 cherry tomatoes
- 2 tablespoons shredded Parmesan cheese
Method
- COMBINE the flour, salt and butter in a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and enough water to make a soft dough. Gently knead until smooth. Wrap and chill for 30 minutes.
- MELT the extra butter in a frypan and cook leek and zucchini gently for
- 5 minutes or until softened. Cool.
- ROLL out the pastry on a floured board to fit a 30cm pizza tray. Top with the vegetable mixture, PHILLY and ham, leaving a 5cm border. Fold the pastry border over the filling, pleating the excess pastry as you go. Crack the eggs evenly over the ham then top with tomatoes and Parmesan.
- BAKE in a very hot oven 220°C for 10 minutes, then reduce to 180°C for a further 20 minutes or until eggs are set and pastry is cooked and golden. Cool 5 minutes before slicing. Serve immediately.
Comments
Rate & review
There are no comments yet.