Hot Cheddar, cream and ham tart (95)

4 Baking, Tarts
Take this rich tart straight to the table while it is still puffed up from the heat.

For the pastry:

150g (5oz) plain flour
120g (4oz) butter, chilled and cut into dice

120g (4oz) cooked ham, diced

60g (2oz) grated farmhouse Cheddar
2 whole eggs
2 egg yolks
300ml (10 fl oz) single cream

First make the pastry. Put the flour in a bowl with a pinch of salt, and rub in
the butter with your fingertips until the mixture has a crumb-like appearance.
Add enough cold water to bind to a paste - about four tablespoons - and lightly
knead into a smooth ball. Place the dough on a floured board and roll out into
a circle. Lift and line a deep tart tin (allowing the dough to overlap the edges
by 1cm/4in) then place in the fridge for an hour to rest so the pastry will not
shrink when cooked.
Preheat the oven to 190C/380F/gas mark 5. Prick the pastry lining with a fork
and bake blind for 15 minutes. Scatter the ham in the bottom of the pastry
case followed by the cheese. Mix together the eggs and cream, and season with
black pepper and a pinch of nutmeg. Pour into the pastry case and bake until
the top has risen and is golden brown - about 45-55 minutes.