This choux pastry, tomato, ham and cheese bake is the perfect dish to use up any left over ham from Christmas!


  • 3 tbs butter

  • 2 med onions, finely chopped

  • 250g mushrooms, sliced

  • 1 cup and 5 tsp plain flour, sifted

  • salt

  • pepper

  • 250ml chicken stock

  • 2 large tomatoes, peeled and quartered

  • 200g ham, cut into thin strips

  • 1 cup water

  • ½ cup butter

  • 4 eggs

  • ½ cup diced gruyere cheese

  • 2 tbsp grated gruyere cheese

  • ½ cup chopped parsley


  • 1.

    Pre-heat oven to 200C.

  • 2.

    Melt butter in a saucepan. Add onions and cook until soft, about 10 minutes. Add mushrooms and cook for two minutes. Add 5 tsp flour, season and stir for two minutes. Add stock and cook, stirring until mixture boils. Remove from heat. Cut tomato into strips. Stir tomato and ham through sauce and reserve.

  • 3.

    Bring water and butter to the boil in a saucepan. Add remaining flour and stir vigorously until mixture forms a ball in centre of saucepan, season and allow to cool for 5 minutes.

  • 4.

    Beat eggs into flour mixture, one at a time. Stir in diced cheese. Grease a 25cm tart plate or shallow oven dish. Spoon mixture onto plate in a ring shape, leaving the centre open.

  • 5.

    Pour filling into centre, sprinkle over grated cheese and bake for 35-40 mins. Sprinkle chopped parsley over and serve.

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