BLT tart

This is delicious hot, warm or cold. Scatter over a handful of salad leaves just before serving.

Serves 4- 6 Prep 20 mins Cook 40 mins

320g ready-rolled shortcrust

pastry sheet 4 heaped tbsp onion chutney 100g half-fat crème fraîche 100g mature cheddar, grated 2 medium eggs 10 cherry tomatoes, halved 6 slices prosciutto lamb’s lettuce or rocket,

to serve

1 Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Unroll the pastry on the baking sheet. Spread the chutney over the surface, leaving a border of about 1cm free around the edges. Fold in the edges and roughly pinch them together at the corners to make a raised border.

2 In a bowl, whisk the crème fraîche, cheese and eggs with a little salt and a good pinch of pepper. Pour the mixture into the centre of the tart, easing it out towards the edges with the back of a spoon. Top with tomatoes, cut-side facing up, and ruffles of prosciutto.

3 Bake in the oven for 35- 40 mins, until the pastry is golden and the filling has set. Leave to cool a little before scattering over the lamb’s lettuce, or leave to cool completely and store in the fridge. Lovely for lunch the next day. PER SERVING (4) 652 kcals, fat 41g, saturates 17g, carbs 48g, sugars 11g, fibre 3g, protein 22g, salt 3g

Great hot or cold – and any leftovers are perfect for lunchboxes