Thursday, June 12, 2008

Tomato And Ham Pie

Tomato And Ham Pie
serves 6

200g/7oz puff pastry
175g/6oz cooked ham, sliced
450g/1lb tomatoes, peeled and sliced
2 eggs
150ml/5fl oz double cream
100g/4oz Cheddar cheese, cut into slices
salt and freshly ground
black pepper
chopped fresh flat-leaf parsley, to garnish

• Preheat the oven to 220°C/ 425°F/Gas mark 7.
• Roll out the pastry and use to line an 18cm/7in baking dish. Put the ham, then the tomatoes on top.
• Beat together the eggs, cream and Cheddar cheese. Season with salt and pepper, and pour over the tomatoes.
• Bake for 40 minutes. Sprinkle with chopped parsley and serve.

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