HAM, PINEAPPLE & CHEESE TART

Ham, pineapple, and cheese, the holy trinity. It’s like a pineapple pizza had a cheeky makeover and turned into a pie. The juicy sweetness of pineapple perfectly balances the salty, smoky ham, while the gooey cheese brings the whole shebang together in a glorious, melty hug.

Using a frozen pie crust is an absolute game changer. No faffing about with pastry from scratch, just dump your ingredients into the tray, pour over your eggy goodness for a quiche style pie, and pop it in the oven. Easy as! It’s the kind of quick recipe that’ll have you thinking, “Did I really just whip that up without breaking a sweat?”

Plus, come Boxing Day or any day after Christmas really, it’s the perfect way to use up all that leftover ham. Instead of fumbling with boring sandwiches, transform it into a vibrant, flavour packed pie that’s perfect for lunch, dinner, or even sneaky second helpings. Trust me, this combo is a guaranteed crowd pleaser, turning even the ‘pineapple doesn’t belong on pizza’ groaners into believers.

HAM, PINEAPPLE & CHEESE TART

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HAM, PINEAPPLE & CHEESE TART 〰️

1 frozen shortcrust tart shell

2 eggs

3 egg yolks

150ml pouring cream

100gm sour cream

1 tbl sp dried thyme (extra for topping)

8 small pieces pineapple

14 small pieces of leftover smoked ham

100gm aged cheddar (grated)

Salt & Pepper

1/2 bunch chives

1/4 cup EVOO

Preheat oven to 160 degrees Celsius (fan forced)

  1. To create tart filling, in a large bowl add eggs, egg yolks, pouring cream and sour cream. Using a whisk, beat the mixture until smooth and combines with no lumps. Add in thyme, pineapple, ham, solid pinch of salt and a few cracks of black pepper and mix everything through.

  2. Add the frozen shortcrust tart shell onto a baking tray and pop it straight into the oven and let it cook for 10 minutes.

  3. Remove tart shell and add half the cheddar cheese spread over the bottom before adding in the savoury custard filling, until its just about to fall onto the tart shell edge. Top with extra dried thyme and the remains cheese.

  4. Add back to oven for 50-60 minutes. You want to have a a nice char on top, whilst the custard is still a little bit wobbly at the touch. Remove from oven and allow to cool for 20 minutes before topping with a mix of fresh cut chives mixed in EVOO. Spoon the chive oil on top, cut up and serve.