Ingredients
- 375 gr. pre-rolled shortcrust pastry
- 3 large free-range eggs
- 150 ml single cream
- 50 gr. Cheddar cheese
- 100 gr. cooked higher-welfare ham
- 50 gr. stilton
- a few sprigs of fresh sage
Method
- Preheat the oven to 180 ºC.
- Line a 20 cm tart tin with the pastry, prick with a fork and place in the freezer for an hour.
- Line the tart case with greaseproof paper and fill with baking beans or rice.
- Blind bake in the oven for 15′.
- Remove the paper and beans and bake for a further 5′.
- In a large bowl, beat the eggs with the cream.
- Coarsely grate and sprinkle in the Cheddar and shred in the ham.
- Crumble in the stilton, snip in the sage leaves and season with some black pepper.
- Mix all together with a fork, and carefully pour into the pastry case.
- Place back in the oven and bake for a further 25′ until golden.