How to - Christmas ham leftovers

By Andy Cooks · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C fan-forced (355°F). Lightly grease a 30cm (12in) fluted tart tin with a removable base.
2. Halve one pastry sheet and join the halves to the top and one side of the other sheet to make a larger square. Press it over the tin, pushing firmly into the edges.
3. Trim the excess, leaving a slight overhang. Prick the base with a fork.
4. Line the pastry with baking paper, fill with pie weights or dried beans, and blind bake for 25 minutes.
5. Remove the weights and paper, then bake a further 8-10 minutes, until lightly golden. Set aside to cool for 20 minutes.
6. Heat the oil in a deep frying pan over medium heat, add the butter, then add the leek with salt and white pepper. Cook 4-5 minutes, stirring occasionally, until soft.
7. Stir in the ham, half the thyme and the quince or fruit paste (or ham glaze). Cook 2-3 minutes more, then take off the heat.
8. Whisk the eggs, cream and nutmeg together until well combined.
9. Spread the ham filling evenly in the pastry shell. Sprinkle over the cheese, keeping some back for the top, then pour in the egg mixture.
10. Scatter the remaining cheese and thyme over the top.
11. Bake on a tray for 35-40 minutes, until set and golden.
12. Rest on a wire rack for 15-20 minutes, until cool enough to remove from the tin. Slice and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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