• 1 sheet (25cm) ready-rolled shortcrust pastry, quartered
  • 1 cup shredded ham
  • 100g yellow cherry tomatoes, halved
  • 100g red cherry tomatoes, halved
  • 2 eggs, lightly whisked
  • 1/4 cup (60ml) cream
  • Baby rocket leaves, to serve
  • Preheat oven to 220°C. Line four 8cm fluted tart tins with removable bases with the pastry. Trim the edges. Prick pastry base and sides with a fork.
  • Place on an oven tray. Bake in preheated oven for 10 minutes or until golden and crisp. Remove from oven. Reduce oven temperature to 160°C.
  • Divide the ham and tomatoes evenly among the pastry cases. Whisk the eggs and cream together in a small bowl. Season with salt and pepper. Pour evenly among the prepared cases. Bake in oven for 20 minutes or until filling is just set.
  • Place tartlets on serving plates. Serve immediately with baby rocket leaves, if desired.