Ingredients (Serves 6)
- Flour, for dusting
- 300g pie pastry
- 300g small potatoes
- 3 large eggs
- 150ml double cream
- 100g cheddar cheese
- 100g cooked ham
- 20g S&B Wasabi Paste
- Bunch of spring onions, trimmed and halved lengthways
Method
- Preheat the oven to 180℃. Place a 23cm square (or round) x 3cm deep fluted tart tin on a baking tray. On a lightly floured surface, roll out the pastry to a square (or round) about 5cm wider than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, taking care not to stretch the pastry. Trim any excess pastry and prick the base with a fork.
- Cut the potatoes, ham and cheese into 5mm dice, and place them in the base of the tart case.
- Beat the eggs, cream, cheese and wasabi in a bowl and season to taste. Pour it into the tart case. Put the spring onions on the top and cook for 25~30 minutes. Stand for 5 minutes, then slice and serve.
