This cheesy tart is the perfect comfort food to warm you up. You want the firm type of mozzarella sometimes sold as ‘pizza mozzarella’ for this, the balls of soft mozzarella sold in bags of whey are too soft and moist. If you aren’t keen on Parma ham, you can substitute any other thinly sliced cured meat.
We've made this tart super easy to make by using a shop bought shortcrust pastry sheet. It's the perfect lunch option or a lighter dinner one.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
377
Ingredients
320g
ready rolled shortcrust pastry sheet, we used Jus-Rol
75g
Parma ham slices
100g
floury potatoes, peeled and cut into 2mm slices, with a mandolin if possible
200g
ready-made fresh cheese sauce
1
egg, lightly beaten
25g
Emmental cheese, grated
50g
block/firm mozzarella, grated
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Line a large baking sheet with baking parchment. Unroll the pastry on to the lined baking sheet and prick the base all over with a fork.
Step 2Leaving a 4cm border around the pastry edges, arrange the Parma ham over the pastry with the slices slightly overlapping each other. Arrange the potatoes in an overlapping layer on top of the ham. Spoon over with cheese sauce and gently smooth to level with the back of a spoon. Season.
Step 3Fold in the pastry border so it just starts to cover the filling, gently pressing the corners to seal. Brush visible pastry with egg. Cook in oven for 35min until golden. Sprinkle both cheeses over the filling and return to the oven for 15min until melted and golden brown. Using a spatula, carefully lift one short side of the galette to check that the pastry is cooked underneath. Cool on the baking sheet for 5min before transferring to a board and serving with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
