Ingredients

250–300g DukesHill Honey-Baked Baby Ham, sliced or torn
 
70g Comte "Flore du Jura" Cheese
 
1 sheet all-butter puff pastry
1 courgette, peeled into ribbons
4–6 spring onions, trimmed
1 tsp olive oil
100g Mayfield Cheese
3 tbsp crème fraîche
1 tsp Dijon mustard
1 egg, beaten (for glazing)
Sea salt and freshly ground black pepper

To Serve
DukesHill Laura’s Apple & Sultana Chutney
 
Fresh thyme leaves, to finish
Dressed green salad (optional)
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Honey-Baked Baby Ham, Courgette & Cheese Tart

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A light yet indulgent spring tart, this recipe pairs tender DukesHill Honey-Baked Baby Ham with ribbons of courgette, sweet roasted spring onions and a blend of melted artisan cheeses, all baked into golden puff pastry. Finished with a spoonful of Apple & Sultana Chutney, it’s perfect for lunches, relaxed entertaining, or a simple seasonal supper.
Servings 2-4
Prep Time 15 minutes
Cook Time 25 minutes

Directions

Prepare the pastry

  1. Step 2 Preheat the oven to 200°C (180°C fan). Place the puff pastry onto a lined baking tray. Score a 2cm border around the edge and prick the centre lightly with a fork.

Make the base

  1. Step 4 Mix the crème fraîche with Dijon mustard, a pinch of salt, and black pepper. Spread over the centre of the pastry, staying within the border.

Assemble the tart

  1. Step 6 Layer over the honey-baked ham, then scatter over the grated Comté and Mayfield.

  1. Step 7 Toss the courgette ribbons lightly with a drizzle of olive oil and arrange on top. Sprinkle over ground black pepper.

Glaze and bake

  1. Step 9 Brush the pastry border with beaten egg. Bake for 10–12 minutes, until the tart begins to puff and turn golden.

  1. Step 10 Remove from the oven and add the spring onions (lightly coated in a little olive oil). Return to the oven for a further 10–12 minutes, until beautifully golden, bubbling, and lightly roasted.

Serve

  1. Step 12 Allow to cool for a few minutes, then finish with a few fresh thyme leaves. Slice and serve warm with a spoonful of Apple & Sultana Chutney on the side.

Chef’s Tips

  1. Step 14 Choose a cheese blend: Comté and Mayfield melt beautifully and add rich depth without overpowering the ham. You can use Spenwood in place of Comté if preferred.

  1. Step 15 Keep the chutney fresh: Serving it alongside gives the perfect sweet-sharp contrast.

  1. Step 16 Add herbs at the end: Fresh thyme leaves provide a fragrant, spring-like finish and look beautiful for serving.

Recipe Note

Serving Suggestion: This tart is ideal served with a crisp green salad and a glass of chilled white wine - the sweetness of the chutney perfectly balancing the savoury ham, roasted onions and nutty melted cheese.