Ham and Vegetable Crostata

By The Flying Chef on July 02, 2011

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    1. 1 1/2 cups flour
    2. 1 pinch salt
    3. 80 g butter, chopped
    4. 1 egg yolk
    5. 1 tablespoon cold water


    1. 20 g butter
    2. 1 leek, sliced thinly
    3. 1 zucchini, thickly sliced
    4. 150 g Philadelphia Cream Cheese, chopped
    5. 50 g ham, thinly sliced
    6. 6 eggs
    7. 6 -8 cherry tomatoes
    8. 2 -4 tablespoons parmesan cheese, finely grated ( amount is your preference)


  1. Combine the flour, salt and butter in a food processor and process until mixture forms breadcrumb texture.
  2. Add yolk and enough water to form a soft dough.
  3. Gently knead until smooth, wrap and refrigerate for 30 Min's.
  4. Make filling.
  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. Roll out dough on a floured board to fit a 30cm pizza tray.
  7. Top with the vegetable mixture, philly and ham leaving a 5cm boarder.
  8. Fold pastry boarder towards filling, pleating the excess pastry as you go.
  9. Crack the eggs evenly over the ham and top with tomatoes and cheese.
  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. Allow to cool 5 min's before slicing.