Spring Onion, ham and mustard tarts

By sarah_carroll

Ingredients

• Shortcrust pastry (large quiche size) thawed
• 6 chat potatoes, peeled
• 3 free range eggs
• 1/2 c cream
• 100 g cheddar cheese
• 2 T wholegrain mustard
• 100 g thinly sliced ham
• 6 spring onions, trimmed, halved lengthways

Preparation

Step 1

Preheat oven to 200C.
Line loose bottomed tart pan with pastry, prick with for and chill for 10 minutes.
Place potatoes in saucepan and boil 8-10 minutes, until just tender. Once cool, thinly slice and set aside.
Blind bake pastry for 10 minutes, remove paper and bake another 5 minutes.
Beat the eggs, cream, cheese, and mustard in a bowl and season.
Arrange potatoes in the base of the tart case, slightly overlapping. Lay the ham slices on top, then the spring onion. Pour over the egg mixture and bake for 20-25 minutes until set.
Stand for 10 minutes before serving.