Tarta de Jamón y Queso

• All-purpose flour 300g (10.6 oz)

  The shortcrust base — plain flour makes a tender, golden lid. Substitute: Wholemeal flour, 300g — a nuttier, slightly heavier crust.

  How to choose: Fresh, plain flour; set aside 1 tablespoon for dusting the work surface.

  How to prepare: Measure; keep 1 tbsp aside for dusting.

  Required
• Olive oil 60ml (4 tbsp)

  For the dough — it keeps the crust tender and carries the filling's flavour. Substitute: Sunflower oil, same amount — a plainer flavour.

  How to choose: A mild, good-quality olive oil, not a peppery extra-virgin one.

  How to prepare: Measure out.

  Required
• Water 90ml (6 tbsp)

  Binds the dough; add it a little at a time.

  How to choose: Plain drinking water, at room temperature.

  How to prepare: Measure out.

  Required
• Fine salt 7g (1 1/4 tsp)

  5 g for the dough, 2 g for the filling.

  How to choose: Fine, dry salt.

  How to prepare: Measure and divide between dough and filling.

  Required
• Cooked ham 300g (10.6 oz)

  The heart of the tart — diced ham gives every slice salty, meaty bites. Substitute: Smoked ham, 300g — a deeper flavour.

  How to choose: Good cooked ham, sliced thick; it should smell fresh and look pink, not grey.

  How to prepare: Cut into small cubes.

  Required
• Mozzarella, whole milk 300g (10.6 oz)

  Melts into the filling and binds it — the queso cremoso of the Uruguayan versions. Substitute: Danbo or another mild semi-hard cheese, 300g.

  How to choose: A whole-milk mozzarella, firm enough to dice.

  How to prepare: Cut into small cubes or grate coarsely.

  Required
• Large eggs 3 large (about 150g)

  Beaten into the filling — they set in the oven and bind everything together.

  How to choose: Fresh, uncracked eggs.

  How to prepare: Crack into a bowl and beat lightly.

  Required
• Heavy cream 150ml (2/3 cup)

  Makes the filling creamy and keeps it moist. Substitute: Whole milk, 150ml — a lighter, less rich filling.

  How to choose: Full-fat pouring cream.

  How to prepare: Measure out.

  Required
• Parmesan, grated 50g (1.8 oz)

  Sharp, salty depth on top of the mild mozzarella. Substitute: Grated sardo or reggianito, 50g.

  How to choose: Freshly grated if you have it; it melts and browns better.

  How to prepare: Grate finely.

  Required
• Large egg, for the wash 1 large (about 50g)

  Brushed on the lid so it bakes up glossy and golden. Substitute: Milk, 2 tbsp — a paler finish.

  How to choose: Fresh, uncracked egg.

  How to prepare: Crack into a small bowl and beat lightly.

  Required
• Black pepper, ground 2g (1 tsp)

  Seasons the filling.

  How to choose: Freshly ground if you have it.

  How to prepare: Measure out.

  Required
• Dried oregano 2g (1 tsp)

  The herb note that makes it taste Uruguayan. Substitute: Dried thyme, same amount.

  How to choose: Fragrant and dry, not faded.

  How to prepare: Measure out.

  Required

Estimated cost: Low — about $2–3 per serving at home (USD)

info A good tarta de jamon y queso has a crisp, golden lid, a moist ham-and-cheese filling that holds its slice, and no soggy base.

Execution Methodology & Culinary Technique

1. 1

   Make the Dough

   10 Mins Room temperature

   Put the flour and 5 g of the salt in a bowl, pour in the olive oil and rub it in with your fingertips until the mixture looks like coarse crumbs. Add the water a little at a time, mixing until a soft dough forms, then knead briefly — just until it comes together. Divide it into two pieces, one slightly larger than the other, and flatten each into a disc.

   Stop kneading as soon as the dough holds together — overworked shortcrust turns tough instead of tender.

   Done when: A soft, smooth dough that holds together without cracking.

2. 2

   Rest the Dough

   20 Mins Room temperature

   Wrap both discs in cling film and leave them to rest at room temperature for 20 minutes.

   The rest relaxes the gluten, so the pastry rolls out thin and does not shrink back in the tin.

   Done when: The dough is relaxed and easy to roll.

3. 3

   Mix the Filling

   10 Mins Room temperature

   Put the diced ham and mozzarella in a large bowl with the parmesan, the remaining 2 g of salt, the pepper and the oregano. Beat the 3 eggs with the cream, pour the mixture over the ham and cheese, and fold everything together until evenly mixed.

   Fold gently — you want distinct cubes of ham and cheese in every slice, not a uniform paste.

   Done when: A well-mixed filling with visible cubes of ham and cheese.

4. 4

   Assemble the Tart

   5 Mins Room temperature

   Heat the oven to 180°C (350°F). Roll the larger disc out on a floured surface to about 3 mm thick and line a greased 24 cm tart tin, letting the pastry hang over the edge. Spoon in the filling and spread it level. Roll out the smaller disc, lay it over the top, and press the edges together to seal. Trim the excess, crimp the rim with a fork, and cut two small slits in the lid so steam can escape. Brush the lid with the beaten egg.

   Seal the rim firmly — a loose edge lets the filling bubble out and the lid lift in the oven.

   Done when: A neat closed tart with a sealed, crimped rim, two steam slits, and a glossy egg-washed lid.

5. 5

   Bake Until Golden

   40 Mins 180°C (350°F)

   Bake at 180°C (350°F) for 40 minutes, until the lid is deep golden and crisp and the filling is set — a knife slipped into the centre should come out hot and clean. The pastry around the rim should be browned, not pale.

   If the lid browns too fast, lay a loose sheet of foil over the top for the last 10 minutes.

   Done when: Deep golden, crisp lid; the centre is hot and set when tested with a knife.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium and vitamin B12 (cheese and eggs), vitamin D (eggs), with B vitamins and iron from the ham.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA satisfying lunch slice — one generous wedge with salad makes a full meal.
• ChildrenChildren usually enjoy it: mild, soft and easy to eat. Serve a smaller slice, warm not hot.
• ElderlyVery suitable — soft, warm and easy to chew; serve a modest slice with salad or soup.
• Pregnant womenGenerally suitable when the tart is baked right through and the eggs are fully set; eat it fresh and hot.
• Breastfeeding womenGenerally suitable; the protein and steady carbohydrate help recovery — take a full slice with salad.
• AthletesA handy post-training lunch: the ham, cheese and eggs give solid protein, the crust gives carbohydrate for refuelling.
• Weight gainA good choice — take a generous slice with extra salad and bread.
• Weight lossKeep it to one slice and load the plate with green salad; the crust and cheese make it energy-dense.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThe crust is the main source of carbs — keep it to one slice and ask your clinician about a suitable serving.
• High blood pressureMost of the sodium comes from the ham and cheese — about 1039 mg per slice; keep the portion modest and ask your clinician about portion size.
• Kidney diseaseLimit the portion — the tart is salty and rich in protein; ask your clinician about portion size.
• GoutEat occasionally and in smaller portions — ham is moderately high in purines; ask your clinician if you are unsure.
• Stomach issuesUsually gentle, but the rich cheese and ham can feel heavy — eat a modest slice and avoid eating it very hot.
• Cardiovascular diseaseKeep the portion modest — the tart is rich in saturated fat from the cheese and cream; balance it with salad.
• Fatty liverKeep the portion modest and favour salad over extra slices; the crust and cheese are energy-dense.
• Food allergiesContains wheat (gluten), egg, milk (mozzarella, parmesan, cream) and pork (ham).
• Special therapeutic dietsIf you follow a prescribed low-sodium diet, use low-sodium ham, use less salt and less parmesan, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool completely, then cover and keep in the fridge.

In the fridge

3 days in an airtight container.

In the freezer

2 months, sliced and wrapped in portions; thaw overnight in the fridge.

How to reheat

Warm slices in the oven at 180°C (350°F) for 10 minutes until the centre reaches 74°C (165°F); the lid crisps up again.

Freezing recommended

Yes, sliced — it reheats well from frozen portions.

Signs it has spoiled

A sour smell, a slimy filling, or mould on the crust.