HAM AND CHEESE TART
Puff pastry tart with a duo of ham with gorgonzola. 
There’s a saying in France that goes 'l’essayer c’est l’adopter’ which means ‘try it and you will like it’. I think it applies to this duo of ham and blue cheese puff pastry tart. An easy savoury tart that is lighter than a quiche, using yoghurt, 2 types of ham and a gorgonzola cheese. Prepared in 15 minutes, cooked in 30, the flavor lingers on your taste buds.
INGREDIENTS
Serves 4 people. Fits a 20-24 cm quiche pan
100 g ham (3.5 oz)
100 g (3.5 oz) serrano (cured) ham
50 g (1.7 oz) gorgonzola
1 roll of premade puff pastry (pure butter)
4 eggs
200 g (7 oz) Greek style yoghurt
50 g (1.7 oz cream)
Salt and Pepper
PROCEDURE
Preheat a fan-forced oven to 180C (356F).
Cut the ham and the gorgonzola into small cubes.
Roll out of the sheet of puff pastry and cut a disc large enough to fit your tart pan. Remember that the pastry needs to entirely cover the sides of the tart pan. Trim any overlap and keep in the fridge until ready for use.
To make the savory custart, combine the eggs, yoghurt and cream in a bowl. Mix well and season with salt and pepper.
Layer the 2 hams separately onto the pastry with a layer of gorgonzola on top. Finish by ladling in the custard over the ham and cheese.
Bake for 30 minutes on the lowest rack in the oven and ensure that both the top and bottom heating elements are on.
Allow the tart to cool for at least 10 minutes before cutting into slices and serving.
" I'm planning on making quiche tomorrow, well I do have puff pastry so maybe I'll make a tart instead. :-) I like that you layer everything into the pie shell before adding the custard. Clever! "Daphne Pearce
"I do love blue cheese and that tart looks great. Cheers, Stephane!" Wayne Wladyka
"A Frenchman apologizing for too much blue cheese. Mon dieu!!"Njuham