Steam Combi Recipe: Layered Filo Tart

Filo pastry is so crisp when steam is added to the oven. While you can cook this tart in a dry oven, try adding steam if your oven has this option. The crispness is enhanced and the cheesy custard filling is so soft and creamy.

METHOD

1. Preheat oven to 180c circulaire/hot air  with medium humidity if available ( steam combi level 2 in Asko)
2. Take a 22cm loose bottomed tart tin or loose bottom cake tin and cut a baking paper liner to fit the base and come at least 2cm up the sides
3. Take a sheet of filo pastry and brush with melted butter. Starting at a short end, pull up the pastry in accordion style folds (these don’t need to be even or accurate)
4. Place the folded sheet around the outer edge of the tart tin. Repeat with further sheets to completely cover the outside edge. Keep repeating this process working inwards toward the centre of the tin
5. Tear pieces of prosciutto and randomly place between layers as you go.
6. When the tin is completely filled with pastry place in oven and cook for 20minutes.
7. While it is cooking, in a jug whisk 2 eggs with cream and parmesan. Add a small amount of salt and pepper to taste.
8. Remove tart from oven and evenly pour egg mixture over the pastry layers and give a shake to settle the mixture between the layers.
9. Return to the oven for a further 20 minutes or until golden brown and crispy.
10. Remove from oven and let sit for 10 minutes before removing from tin to serve.