French · Brunch
Baked Ham and Cheese Custard Tart
A savory custard tart featuring ham and Gruyère baked into an egg and cream filling within a buttery pastry shell. Nutmeg and black pepper season the custard, which sets firm yet tender. Served warm or at room temperature with a simple green salad on the side.
$4
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
487Calories
24.1gProtein
32.7gFat
31.8gCarbs
4.1gSugar
1.2gFiber
892mgSodium
350mgChol
18.6gSat Fat
245mgPotassium
310mgCalcium
2.1mgIron
1.5mcgVitamin B12
2mgVitamin C
rich-umami
weekend-brunch
all-time-classics
Instructions
1
Prep
Rub cold butter into flour and salt with your fingertips until resembling coarse breadcrumbs, stir in ice water until dough forms.
2
Chill
Wrap dough in plastic and refrigerate 20 minutes until firm enough to roll without sticking.
3
Build
Roll dough into a circle, press into a 4-5 inch tart tin, trim excess. Blind-bake at 375°F for 12 minutes, remove weights and parchment, bake 5 more minutes. Scatter ham and cheese over the base, whisk together egg, cream, milk, pepper, and nutmeg until combined, pour mixture over fillings until just below rim.
4
Bake
Bake at 350°F for 25-28 minutes until custard is puffed, golden in patches, and set with only a slight jiggle in center.
5
Plate
Let stand 10 minutes to firm, slide onto plate, scatter parsley over top, serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.6 oz214g cooked ham
- 2.2 oz60g Gruyere cheese
- 22 large eggs
- 1/2 cup120ml heavy cream
- 1/2 cup120ml whole milk
- 2/3 cup86g all-purpose flour
- 3 tbsp42g butter
- 2 tbsp30ml ice water
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch ground nutmeg
- 2 tsp2 tsp parsley
