Ham and Vegetable Crostata

Ham and Vegetable Crostata
20 Mins
Prep time
40 Mins
Cooking time
Serves 4

What you need

  • 1½ cups flour
  • Pinch salt
  • 80g butter, chopped
  • 1 egg yolk
  • 1 tablespoon cold water
  • 20g butter, extra
  • 1 leek, sliced
  • 1 zucchini, thickly sliced
  • 125g PHILADELPHIA Block Cream Cheese, chopped
  • 50g thinly sliced ham
  • 6 eggs
  • 6-8 cherry tomatoes
  • 2 tablespoons shredded Parmesan cheese

How to make it

  1. COMBINE the flour, salt and butter in a food processor and process until mixture resembles breadcrumbs. Add the egg yolk and enough water to make a soft dough. Gently knead until smooth. Wrap and chill for 30 minutes.
  2. MELT the extra butter in a frypan and cook leek and zucchini gently for 5 minutes or until softened. Cool.
  3. ROLL out the pastry on a floured board to fit a 30cm pizza tray. Top with the vegetable mixture, PHILLY and ham, leaving a 5cm border. Fold the pastry border over the filling, pleating the excess pastry as you go. Crack the eggs evenly over the ham then top with tomatoes and Parmesan.
  4. BAKE in a very hot oven 220°C for 10 minutes, then reduce to 180°C for a further 20 minutes or until eggs are set and pastry is cooked and golden. Cool 5 minutes before slicing. Serve immediately.