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Ham and Onion Tart



Quantity Ingredient
5 slices Piller’s Black Forest Ham, finely diced
8 sheets phyllo pastry
4 eggs
250 ml (1 cup) cheddar cheese, shredded
250 ml (1 cup) jalapeño jack cheese, shredded
125 ml (½ cup) cream cheese
250 ml (1 cup) onions, thinly sliced
250 ml (1 cup) leeks, whites only, thinly sliced
15 ml (1 Tbs.) extra virgin olive oil
370 ml can 2% evaporated milk
2 ml (½ tsp.) cinnamon
5 ml (1 tsp.) fresh thyme



Preheat oven to 350°F. Heat olive oil in frying pan over medium/high heat. Add onions and leeks and sauté for 3 to 5 minutes until onions soften but do not brown. Turn off heat, add cinnamon and cream cheese; stir until cheese is melted. Set aside.

Place phyllo sheets in a non-stick 9”x 9”x2” baking pan. (You may have to cut some of the extra phyllo off the outside of the pan. If the phyllo falls apart, gently wet the phyllo with a sprinkle of water.) Place onion mixture into the pastry; sprinkle with ham and then the cheese.

In a separate bowl, whisk eggs; add milk and continue to whisk until well blended. Pour mixture over onions and ham. Bake for 25 - 30 minutes until the mixture is set. Remove from oven and let stand for 3 minutes. Garnish with thyme and serve.