I made up this tart using Delia's pastry recipe. It was a really nice light dinner.
Makes 6 oz (175 g) finished weight of pastry – enough to line a 7 or 8 inch (18 or 20 cm) flan or quiche tin
Ingredients4 oz (110 g) plain flour
pinch of salt
2 oz (50 g) softened butterBegin by sifting the flour and pinch of salt into a large bowl, holding the sieve as high as possible, so that they get a really good airing before you begin. Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. As you gently rub the fat into the flour, lift it up high and let it fall back into the bowl, which again means that all the time air is being incorporated, but do this just long enough to make the mixture crumbly with a few odd lumps here and there.
Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn't happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.
Pastry from above
3 slices of ham
100g Cheese - I used a mixture of cheddar and pecarino
Preheat the oven to 180 C
Roll out the pastry in to a flan tin, prick it and brush with beaten egg, and bake the tart blind until it is a very light gold. (About 10 minutes)While the tart is baking beat together two eggs, 100g of Cheese and 75ml milk. Cut half a courgette in to ribbons with a potato peeler. arrange the ribbons in the pastry case, and arrange some ham over the top in strips. Then pour the egg mixture over the top. Bake until the tart has set and the flling turns golden. Serve with a salad.