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    You are in: Home / Recipes / Ham and Vegetable Crostata Recipe
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    Ham and Vegetable Crostata

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    The Flying Chef's Note:

    This is a make from scratch recipe if you wanted to save time you could buy ready rolled short crust pastry.. This pie can be served either hot or cold so makes for a great light dinner with salad or as a lunch box item or picnic food. Prep time does not include fridge time for dough.

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    Units: US | Metric



    1. 1
      Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
    2. 2
      Add yolk and enough water to form a soft dough.
    3. 3
      Gently knead until smooth, wrap and refrigerate for 30 Min's.
    4. 4
      Make filling.
    5. 5
      Melt the butter in a fry pan and add leek and zucchini, cook, stirring gently about 5 min;s or until softened. Set to one side and cool.
    6. 6
      Roll out dough on a floured board to fit a 30cm pizza tray.
    7. 7
      Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
    8. 8
      Fold pastry boarder towards filling, pleating the excess pastry as you go.
    9. 9
      Crack the eggs evenly over the ham and top with tomatoes and cheese.
    10. 10
      Bake in a very hot oven about 220c for 10 min's, reduce heat to 180c and cook for a further 20 min's or until eggs are set and pastry is golden.
    11. 11
      Allow to cool 5 min's before slicing.

    Ratings & Reviews:


    Nutritional Facts for Ham and Vegetable Crostata

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 652.2
    Calories from Fat 389
    Total Fat 43.3 g
    Saturated Fat 23.5 g
    Cholesterol 423.8 mg
    Sodium 683.6 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 2.4 g
    Sugars 4.4 g
    Protein 22.2 g

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