This delicious Italian ham and cheese filo tart recipe is so easy to make. Full of flavour and texture, one bite of this simple summer tart and you'll be instantly transported to a balmy Mediterranean piazza. This classic Italian tart is best eaten alfresco along with heaps of fresh crisp salad. Ideal for sharing you could have this tart for dinner and any leftovers could be kept for lunch the next day. Ham and cheese makes a delicious combo but you could also try chicken or beef instead.
Ingredients
- 4 filo pastry sheets
- 30g butter, melted
For the filling:
- 1 red onion, peeled and finely chopped
- 1 clove garlic, crushed
- 2 tbsps olive oil
- 150g prosciutto (2 x 75g packs)
- 2 medium eggs
- 250g tub ricotta cheese
- 60g Taleggio cheese
- 1-2 courgettes
- Grated zest of ½ lemon
- About 1 tbsp chopped roasted hazelnuts
- Baking tray, lined with parchment
WEIGHT CONVERTER
Method
- Set the oven to 200°C/400°F/Gas Mark 6. To make the filling: Soften the onion and garlic in 1 tbsp of the oil for a few mins, then tear the prosciutto straight into the pan and fry for another couple of mins.
- Whisk the eggs in a bowl, then whisk in the ricotta until smooth. Stir in the onion mixture and some seasoning.
- Lay a sheet of filo pastry on the baking tray and brush with a little butter. Top with a second sheet, butter it, then repeat with the third and fourth sheets.
- Spread the ricotta mix in the centre, leaving a 10cm border. Draw up the pastry so just a little filling is visible. Top with slices of Taleggio. Brush the pastry edges with butter and bake for 25 mins until crisp and golden.
Top Tip for making Italian ham and cheese filo tart
You could try this recipe with chicken or beef instead
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Home Bargains is launching bakeries in its stores, and pastries will be as cheap as 55p!
The discount homeware store is launching bakeries in 69 venues across the UK
By Maddy Biddulph Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published