Ham and cheese tart (tarta de jamón y queso)
A double-crust tart filled with cooked ham, mild cheese and eggs beaten with cream, served with a lettuce and tomato salad. In Uruguay it's called a torta; it's also made without a lid or with puff pastry.
- 1 h 10Time
- 30 minHands-on
- 4Portions
- ≈ $ 3.950per portion
- 1060kcal per portion
Ingredients for 4 portions
- 2 sheetsReady-rolled shortcrust pastry
- 200 gHam, in strips
- 250 gQueso cremoso, in cubes
- 3Eggs
- 150 mlDouble cream
- to tasteSalt
- to tasteBlack pepper
- to tasteNutmeg
- 1Egg, beaten, for brushing
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- 2 tbspRapeseed oil
- 1 tbspVinegar
Method
- Heat the oven to 200 °C. Line a 26–28 cm tart tin with one sheet of pastry, leaving a little overhanging the rim, and prick the base with a fork.
- Cut the ham into strips and the cheese into cubes and scatter them over the pastry.
- Beat the eggs with the cream, salt, pepper and a pinch of nutmeg and pour over the filling.
- Cover with the second sheet, press the edges together and crimp to seal. Brush with the beaten egg and cut a couple of slits in the centre to let the steam out.
- Bake for 10 minutes at 200 °C, then lower to 180 °C and bake for another 30 minutes, until the top is deep golden and the filling has set.
- Meanwhile, wash the lettuce and tear it into pieces, and cut the tomatoes into wedges.
- Leave the tart to rest for 10 minutes before cutting.
- Dress the salad with the oil, vinegar and salt and serve the tart in slices with the salad.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
