This rustic spring onion and ham tart is light and perfect for packing away in a lunchbox. Crunch into the soft flaky pastry that's topped with creamy Parmesan, crispy ham and fresh spring onions.
Preheat the oven to gas 7, 220°C, fan 200°C.
Put a baking sheet in the oven to heat up. Unroll the puff pastry onto a sheet of nonstick baking paper. Using a sharp knife, score a 1-1.5cm (1/2 - 3/4in) border around the edge. Transfer the pastry, with the nonstick baking paper, onto the hot baking tray and cook for 10-15 minutes, or until puffed up.
Meanwhile, put the crème fraîche and Parmesan in a bowl and mix, until combined. Season to taste. Remove the pastry from the oven and gently flatten the risen centre, leaving the borders intact. Spread the crème fraîche mixture inside the border, then scatter over the ham and spring onions. Return to the oven for a further 10-15 minutes, or until golden. To serve, scatter over the Parmesan shavings and cut into quarters.
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