Pepper and Ham Tart

An Easy Peasy tart!!! Leftovers make great packed lunches and it reheats well! Perfect picnic fare.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 9  ounces  bought  shortcrust pastry
• 1  onion, finely chopped
• 1  clove garlic, crushed
• 1  red pepper, seeded and chopped
• 1  tablespoon olive oil
• 1 (230 g) can chopped tomatoes, drained
• 4  ounces  wafer thin ham
• 1⁄4 cup black olives (optional)
• 3  eggs
• 3  tablespoons milk

Directions

1. Preheat oven to 400*F.
2. Line a 9 inch loose bottomed flan tin with pastry.
3. Bake blind (line with parchment paper and fill with beans) for 15 minutes.
4. Remove paper and beans and cook for 5 minutes longer.
5. Fry the onions, garlic and rd pepper inthe oil for 4 minutes until softened.
6. Cool slightly.
7. Lower the oven temperature to 375*F.
8. Tip the onion mixture and tomatoes into the pastry case.
9. Ruffle the ham between the vegetables.
10. If using olives, scatter on top.
11. Beat the eggs and milk together, season, then pour into case.
12. Bake for 25 to 30 minutes until set.