I know, I know, we do a lot of tarts. This one was essentially a left-overs tart. What do I have in the fridge that needs using up? A pie crust from a previous recipe, the end of a tub of herby cream cheese, a head of broccoli, half a pack of jambon cru, or local parma ham. Oh and cheese, but given where I live, I always have cheese (it is a dark day indeed if I don't have cheese in the fridge!). Super quick and easy to assemble and cook, tasty and not too heavy for a light lunch.
1 pie crust
1 head of broccoli, floretted
1/4 c cream cheese (preferably the garlicky, herby variety)
1/2 - 3/4 c cheese, grated
6 slices jambon cru
1/2 tsp sumac
1) Spread the pie crust in a pie plate. Spread the cream cheese on the bottom. Drape the slices of jambon cru over it. Place the broccoli florets on top and sprinkle the cheese and sumac over all the rest. Bake at 180°C for about 30 minutes, until the cheese is melted, the broccoli is cooked and even beginning to char slightly, and the pie crust is golden.
I loved the flavour combinations on this tart, but the bottom was a little soggy. I don't know if I should have blind baked this one first, or if the issue was that I started assembly, then went for a walk with Hubby and Little Bit, before completing assembly and baking it when we got back. I have a feeling that the extra time with the cream cheese sitting on the pie crust might have done it. So much for trying to move things along! Little Bit is in another slightly pickier phase and so only wanted the broccoli, not the ham or the crust or the cheese. That's fine though. More for me!