Simple Savory Ham and Potato Tart

Here’s the thing about winter or cold nights, they bring out the ‘comfort food-loving self’ in you. There’s a need to make something simple yet delicious, devour it and curl up on the sofa with something hot and sweet. But other than the cold nights, my girls have started school and that means late lunches which then leaves dinner needing to be something quick and somewhat light. Leaving space for some much-needed ‘me time’.

This savory ham and potato tart with ricotta is perfect for that because it is shockingly easy to make. Truly as simple as mixing in all the toppings in a bowl with a sprinkle of salt and pepper, then laying it over the pastry to bake.

But this savory tart is not just for simple, quick, and light dinners. You can enjoy it with a side of salad for a more balanced meal. And of course, what’s not to love when you have a messy-free packed lunch!

Savory Ham and Potato Tart Ingredients

Pastry: I use store-bought shortcrust pastry but if you have some homemade in the freezer that would work too.

Ham: cooked ham that is thinly sliced is the way to go. Then you can either cut it into cubes or crumble it between your fingers.

Cheese: I use a mixture of wet and dry cheese. For the wet I used ricotta, then added a good sprinkle of Parmigiano Reggiano, but if you do not have some you can substitute with Parmesan.

How to Make This Savory Ham and Potato Tart

Potatoes: dice the potatoes into small cubes and parboil in salted water for 8 minutes or until cooked through but still holds their shape and is slightly firm. When ready, drain and leave to cool completely.

Mix: Cut the ham into cubes and add to a bowl with the potatoes, ricotta, and grated cheese. Mix it together and taste a spoonful with all the ingredients to see how much salt you need. Add salt and pepper to taste (make sure you taste a spoonful with all the ingredients to ensure it’s well-salted then finally add in the eggs and mix well.

Lightly butter the pie tin and coat with breadcrumbs. Lay the shortcrust pastry over it and trim off the excess over the edge of the pie tin. Use a fork to poke holes throughout the pastry, then top it with the filling. Cover with a light sprinkle of breadcrumbs and little knobs of butter evenly spread across the tart. Bake at 190°C / 374°F for 30-35 minutes (take it out once it’s a beautiful golden brown).

And your savory ham and potato tart is ready!

Leave to cool completely

So, did you like the savory ham and potato tart? Was it overly filling or light enough? If you liked it please give it a thumbs up below. If you didn’t like it I would also like to know why :(. To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, Youtube, or subscribe below to be notified of new posts by email.

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Savory ham and potato tart

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Lunch/Dinner – International

By Angela – Serves: 6

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

A simple yet filling tart with cheesy potato and ham filling.

Ingredients

• 250g Potatoes
• 106g Ricotta
• 45g Parmigiano Reggiano
• 65g Cooked ham
• 3 Medium Eggs
• Salt & Black pepper to taste
• 230g shortcrust pastry (pasta brisee)
• 2-3 tablespoons natural breadcrumbs
• 25g Unsalted butter

Instructions

1

Dice the potatoes into small cubes and parboil in salted water for 8 minutes or until cooked through but still hold its shape and is slightly firm. When ready, drain and leave to cool completely.

2

Preheat the oven to 190°C / 374°F

3

Cut the ham into cubes and add to a bowl with the potatoes, ricotta, and grated cheese. Mix it together and taste a spoonful with all the ingredients to see how much salt you need. Add salt and pepper to taste then finally add in the eggs and mix well.

4

Lightly butter a standard 9-inch pie tin and coat with breadcrumbs. Lay the shortcrust pastry over it and trim off the excess over the edge of the pie tin. Use a fork to poke holes throughout the pastry, then top it with the filling. Cover with a light sprinkle of breadcrumbs and little knobs of butter evenly spread across the tart.

5

Bake for 30-35 minutes (take it out once it's a beautiful golden brown).

6

Let it cool and serve with thick shavings of Parmigiano and freshly ground black pepper.