Ingredients
- 150 g sugar snap peas
- 100 g cooked ham
- 1 small onion
- 200 g puff pastry (round, ø approx. 24 cm)
- 50 ml cream
- 1 egg
- 1 ts cornstarch
- 1 ts lemon zest
- 2 tbs white wine
- salt, pepper
- 1 tbs breadcrumbs
- 100 g grated cheese
Preparation
1. Clean the sugar snap peas, dap dry with paper towel and slice diagonally into strips. Cut the ham into fine strips, peel onions and finely cut.
2. Cut out a circle of baking paper with the help of a 24 cm lid that is somewhat bigger than the puff pastry base. The goal here is to make it easier to later lift the tart from the pan. Place the puff pastry with the baking paper in the pan and pierce it several times with a fork.
3. Thoroughly stir the cream, egg, starch, lemon zest and wine and season with salt and pepper.
4. Place the pan on the hob and switch to the highest level, place the Navigenio overhead, switch to high level, then prebake for approx. 3 minutes (approx. 2 minutes for induction hobs).
5. Switch off the hob (switch to the lowest level for induction hobs), remove the Navigenio, spread breadcrumbs on the base of the dough, add sugar snap peas, sprinkle onion and ham over top. Pour over the cream and sprinkle with cheese.
6. Place the Navigenio overhead and switch to low level, bake for approx. 20 minutes.
7. Remove Navigenio, let the tart cool slightly and remove from the pan with the baking paper. Cut into pieces and best serve immediately.
Tip
- First thaw the frozen sugar snap peas and dap dry on paper towel.
This recipe has been tested and approved by AMC.
Reviews