Jatz Ham Tart With Parsley Salsa
Jatz Original >
- Servings: 8
- Occasion: Dinner, Entertaining
- Cooking time: 40 mins
- Prep time: 20 mins
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Jatz are a staple of Australian entertaining, but there’s more to them than simple filling out a cheese plate. Think about Jatz as an ingredient, not just a cracker, and a world of possibilities opens up. Like this easy-as ham tart, that gets around all that pesky trouble of making and managing pastry.
Ingredients
- 325g Jatz crackers
- 100g unsalted butter, melted
- 4 egg whites
- 150g bacon bones*
- 600ml cream
- 2 bay leaves
- 200g triple smoked ham, shaved
- 6 eggs
- 2 tsp horseradish cream
- 150g shredded mozzarella
- sea salt flakes and freshly-ground black pepper
- 2 bunches parsley, very finely chopped
- 2 tomatoes, seeded and finely diced
- 1 red onion, finely diced
- 2 tsp balsamic vinaigrette
Preparation
Step 1 Preheat oven to 180C. Put the Jatz crackers in a food processor and pulse until a fine crumb forms. Add the butter and egg whites, pulse again, then spoon into a 24cm fluted tart tin, press well to make an even crust, then refrigerate until firm.
Step 2 Line the tart with baking paper and foil, then fill with baking weights. Bake for 15 minutes, then remove the lining and bake for a further 3 minutes.
Step 3 Meanwhile, put the bacon bones, cream and bay leaves in a medium saucepan with 125ml water and set over a moderate heat. Simmer gently for 20 minutes, then strain through a fine sieve into the jug of a blender.
Step 4 Add the ham, eggs and horseradish, then purée until very smooth.
Step 5 Stir the cheese into the cream mixture and season with salt and pepper. While hot, pour into the tart shell. Reduce the oven to 160C, then bake for 20 minutes, until just set. Cool in the tin for 15 minutes.
Step 6 Mix the parsley, tomatoes, onions and balsamic vinaigrette and serve with the tart.
