Ham, Mushroom and
- 1 packet shortcrust pastry
- 1 tablespoon butter
- 2 leeks, cut in half, washed and thinly sliced
- 3 tablespoons olive oil
- 300 grams mushrooms, sliced
- 250gm (½ can) Rosella Condensed Cream of Mushroom Soup
- 200ml pouring cream
- 6 eggs
- ½ teaspoon freshly ground nutmeg
- pepper, to taste
- 200 grams ham, cut into ½cm cubes
- 200 grams cream cheese, roughly cut into 1cm cubes
- 2 tablespoons parsley, chopped for garnish
Pre-heat the oven to 190°C fan-forced.
Roll out the pastry to about 2mm thick.
Grab your 26cm wide by 5cm deep metal tart tin with a removable base and line it with baking paper. Roll the pastry over the baking paper, and tuck in to the tin. Trim the top of the pastry.
Place the lined tin in the freezer while you prepare the filling.
Melt the butter in a frying pan, add the leeks and fry over a medium heat until the leeks have softened (about 5 minutes).
Set aside in a bowl to cool.
In the same pan, heat the olive oil until very hot.
Add the mushrooms and fry over a high heat for about 5 minutes, stirring constantly.
Set the mushrooms aside in another bowl to cool.
In a medium-sized bowl, whisk together the Rosella Cream of Mushroom Soup, cream, the eggs, nutmeg and the pepper. (Usually there is enough salt in the ham to season the tart. If in doubt, don’t add any salt.)
Remove the tart tin from the freezer and evenly spread the cooked leeks over the base of the tin.
Scatter over the mushrooms, ham and cream cheese over the leeks.
Pour the whisked mix carefully and evenly over the filling.
Bake in the pre-heated oven for 45 to 60 minutes, until the pastry is golden and the filling is set.
Place tin on a cooling rack and leave in the tart in the tin for at least 10 minutes before removing to serve.
Before serving, scatter over the freshly chopped parsley.
This tart is delicious warm, and equally delicious if allowed to cool completely and served at room temperature.