Tarta Hojaldrada de Jamón y Queso: Clásica de Panadería, Fácil y Rápida para Sorprender
Tarta HOJALDRADA de JAMÓN y QUESO: Clásica de Panadería, Fácil y Rápida para Sorprender is a medium Italian recipe that serves 8. 574 calories per serving. Recipe by El Pastificio de Nicola on YouTube.
Prep: 42 min | Cook: 45 min | Total: 1 hr 42 min
Cost: $6.90 total, $0.86 per serving
Ingredients
- 350 g All-Purpose Flour (common flour, sifted)
- 200 g Margarine (very cold, unsalted)
- 230 ml Water (cold, add gradually)
- 1 tsp Salt (kosher or table salt)
- 250 g Cooked Ham (sliced or diced)
- 250 g Sandwich Cheese (mild cheese such as mozzarella or Emmental)
- 3 large Eggs (room temperature)
- 50 g Heavy Cream (can substitute with 4 tbsp whole milk)
- 1 tbsp Breadcrumbs (plain, for base to absorb moisture)
- 1 pinch Ground Black Pepper (optional, freshly ground)
Instructions
Make the Puff Pastry Dough
Place the flour in a mixing bowl, add the teaspoon of salt and mix. Cut the cold margarine into pieces and add to the flour, using a knife to coat the pieces. Add cold water little by little, mixing until the dough comes together without becoming a homogeneous mass. If the dough feels very dry, add a few more drops of water.
Time: PT10M
Fold the Dough to Create Layers
Turn the dough onto a floured surface, roll it into a rectangle and fold it into three parts (like a letter). Repeat this rolling‑and‑folding three more times (four series of three folds) and finish with one series of four folds. No refrigeration is needed between folds because of the margarine.
Time: PT15M
Divide and Shape the Dough
Divide the dough into two portions: two‑thirds for the base and one‑third for the top. Form each portion into a smooth ball.
Time: PT5M
Roll the Base and Line the Pan
Roll the larger ball with a rolling pin to a rectangle that fits a 29 cm top‑diameter, 26 cm base‑diameter tart pan, keeping the thickness under 5 mm. Butter and flour the pan, then gently lay the rolled dough inside, pressing it to the edges for a neat finish.
Time: PT5M
Prepare the Filling
In a separate bowl, lightly beat the three eggs, reserving a tablespoon for glazing later. Add the heavy cream (or 4 Tbsp milk as an alternative), a pinch of salt, and a pinch of ground black pepper. Beat until smooth.
Time: PT5M
Assemble the Tart
Sprinkle the breadcrumb layer on the dough base to absorb excess moisture. Distribute the ham and cheese slices over the breadcrumbs, allowing small folds so the egg mixture can seep through. Pour the egg‑cream mixture evenly over the filling. Roll the remaining dough into a circle, place it on top, and seal the edges by pressing gently; moisten with a little water if needed. Use scissors to cut a cross‑shaped vent in the centre. Brush the reserved beaten egg over the surface for a golden shine.
Time: PT7M
Bake the Tart
Preheat the oven to 180 °C. Bake the tart for 40–45 minutes, until the top is golden brown and the filling is set with a bakery aroma.
Time: PT45M
Temperature: 180°C
Rest and Serve
Remove the tart from the oven and let it rest on a cooling rack for 10–15 minutes. Serve warm to enjoy the crisp layers and slightly melted cheese.
Time: PT12M
Nutrition Facts
- Calories
- 574
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Dairy, Eggs, Milk
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour
- Instead of Margarine: Unsalted Butter, Vegetable Shortening
- Instead of Water: Ice Water
- Instead of Salt: Sea Salt
- Instead of Cooked Ham: Cooked Turkey, Prosciutto
- Instead of Sandwich Cheese: Cheddar, Provolone
- Instead of Eggs: Egg Replacer (for binding)
- Instead of Heavy Cream: Whole Milk, Half-and-Half
- Instead of Breadcrumbs: Panko, Crushed Crackers
Equipment Needed
- Mixing Bowl
- Knife
- Rolling Pin
- Tart Pan
- Pastry Brush
- Scissors
- Oven
- Cooling Rack
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Make the Puff Pastry Dough
- Fold the Dough to Create Layers
- Roll the Base and Line the Pan
- Assemble the Tart (sealing edges and vent)
- Bake the Tart
Chef Tips from the Video
- Use the coldest margarine you can find; cut it into small cubes before mixing.
- Work quickly during the folding process to prevent the butter from melting.
- For an extra golden finish, brush the top with a mixture of egg yolk and a splash of milk.
Troubleshooting
Dough is too dry and crumbly.
Add cold water a teaspoon at a time, mixing gently until the dough just comes together.
Layers are not flaky after baking.
Keep the dough and margarine as cold as possible during folding; if the dough warms, chill for 10 minutes before continuing.
Filling is watery and the crust becomes soggy.
Sprinkle breadcrumbs on the base and ensure the ham and cheese are not overly wet; pat dry if necessary.
Storage
Refrigerator: Cover tightly and store for up to 2 days.
Freezer: Wrap well in plastic and foil; freeze up to 1 month. Reheat in oven before serving.
Room temperature: Best served warm; can sit at room temperature for up to 2 hours but may lose crispness.
Make-Ahead Tips
- The puff pastry dough can be prepared a day ahead and kept refrigerated; let it come to room temperature before rolling.
- Assemble the tart, bake, then cool and freeze. Reheat in a 180 °C oven for 15‑20 minutes.
Frequently Asked Questions
What is the cultural significance and history of ham and cheese tart in Italian cuisine?
Ham and cheese tarts, known as "torte salate" in Italy, have long been a staple of home cooking, especially in northern regions where cured meats and dairy are abundant. They are enjoyed as a hearty snack or a light meal, embodying the Italian tradition of simple, comforting dishes made with pantry staples.
What are traditional regional variations of ham and cheese tart in Italian cuisine?
In Lombardy, the tart often features prosciutto and Taleggio cheese, while in Emilia‑Romagna, mortadella and Parmigiano‑Reggiano are common. Southern versions may substitute ham with salami and use mozzarella or provolone for a milder flavor.
How is ham and cheese tart traditionally served in Italian households?
It is typically served warm, sliced into generous wedges, and enjoyed with a simple green salad or a glass of light red wine. Leftovers are often reheated in the oven to restore the crisp puff pastry.
On what occasions is ham and cheese tart traditionally enjoyed in Italy?
The tart is popular for family gatherings, picnics, and as an everyday lunch or dinner. It is also a common offering at festivals and market stalls because it can be made in large batches and served hot.
How does ham and cheese tart fit into the broader Italian cuisine tradition?
It reflects Italy’s love for simple, ingredient‑driven dishes that combine carbs, protein, and dairy in a single, portable form. The use of puff pastry links it to the Italian pastry tradition, while the ham‑cheese filling showcases the country’s celebrated cured meats and cheeses.
What are the authentic traditional ingredients for Italian ham and cheese tart versus acceptable substitutes?
Authentic recipes use high‑quality cured ham (such as prosciutto cotto) and a regional cheese like mozzarella, provolone, or Taleggio. Acceptable substitutes include cooked turkey, cheddar, or a blend of mozzarella and Parmesan, and margarine can replace butter for a more economical version.
What other Italian dishes pair well with ham and cheese tart?
A fresh arugula salad with lemon vinaigrette, roasted vegetables, or a light minestrone soup complement the richness of the tart. For a full meal, serve it alongside grilled polenta or a simple tomato bruschetta.
What are the most common mistakes to avoid when making ham and cheese tart?
Common errors include over‑mixing the dough, letting the margarine warm up, not sealing the edges tightly, and using overly wet ham or cheese which can make the crust soggy. Follow the cold‑ingredient rule and brush the edges well to prevent leaks.
Why does this ham and cheese tart recipe use margarine instead of butter?
Margarine is less expensive and has a higher melting point, which helps create stable layers without the dough becoming greasy. It still provides the classic bakery flavor while keeping the recipe budget‑friendly.
How do I know when the ham and cheese tart is done baking?
The tart is ready when the top is a deep golden brown, the puff pastry has risen and feels crisp to the touch, and a knife inserted into the center comes out clean with no liquid egg mixture. The aroma should be fragrant and bakery‑like.
What does the YouTube channel El Pastificio de Nicola specialize in?
The YouTube channel El Pastificio de Nicola specializes in Italian home‑cooking tutorials, focusing on traditional recipes, quick techniques, and cost‑effective methods for making pasta, pastries, and classic Italian dishes.
What is the cooking philosophy and style of the YouTube channel El Pastificio de Nicola?
El Pastificio de Nicola emphasizes simplicity, affordability, and authenticity. The host, Andrés, demonstrates step‑by‑step methods that avoid unnecessary complications while preserving the true flavors of Italian cuisine.
Last updated: September 18, 2026
