A perfect brunch idea for the special people in your life. The easiest way to cut out a large pastry heart is to create a stencil out of a folded piece of baking paper and trace around it.
Ingredients
375g frozen all butter puff pastry, thawed
140g cream cheese, softened
2 extra-large egg yolks
¼ cup pesto
½ teaspoon lemon zest
10 cherry tomatoes, halved
4 extra-large eggs
100g Skara Smallgoods Smokehouse Leg Ham
salt flakes and freshly ground black pepper
1 tablespoon baby basil leaves to serve
Method
- Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
- Cut pastry into a large heart and place on prepared baking tray. Score a border 2cm wide around the edge and dock the centre all over with a fork. Lightly whisk 1 egg to create an egg wash. Brush edges of tart with egg wash and refrigerate pastry for 30 minutes.
- Meanwhile, in a medium bowl combine cream cheese, egg yolks, pesto, lemon zest, salt and pepper together, stirring to combine. Spread chilled pastry heart with cream cheese mixture and top with tomatoes. Place baking tray in preheated oven and cook for 20 minutes before removing from oven and cracking remaining eggs and placing ham on top of tart. Reduce oven temperature to 200°C (180°C fan-forced) and return tart to oven, baking for a further 10 minutes or until eggs are set to your liking. Remove tart from oven and place on a serving board.
- To serve, season with salt and pepper and garnish with fresh basil leaves.