HAM & ROAST VEGIE TART

SERVES 4 PREP + COOK 30 MINS

◆ 1 ½ sheets readyrolled frozen puff pastry, partially thawed

◆ 1 egg

◆ 1 ½ tbsp cream

◆ 2 tsp Dijon mustard

◆ 6-8 thin slices leg ham, torn

◆ 2 cups chopped roast vegetables (potato, pumpkin, onion)

◆ 125g brie cheese, thinly sliced

◆ parsley, mixed salad, to serve

1 Preheat oven to 220°C. Line an oven tray with baking paper. 2 Place full pastry sheet on tray. Slice

4 x 2cm strips from remaining pastry. Brush edges of pastry square with water and press strips on edge to form a border, trimming to fit. Using a fork, prick centre of pastry 4 times.

3 Bake pastry case 6-8 mins until puffed and just starting to brown. Let cool a few mins, then press centre down with a fork.

4 Meanwhile, in a jug, whisk egg, cream and mustard together. Season to taste.

5 Arrange ham over pastry base and top with a single layer of vegetables. Finish with a layer of brie. Pour egg mixture over.

6 Bake 10-12 mins until pastry is golden and egg mixture just set. Scatter with parsley. Serve with salad.