Argentine Tarta de Jamon y Queso: Slice-and-Pack Ham and Cheese Lunch Tart

Heat the oven to 375F and set a rack in the lower third. Line a 9-inch pie plate or tart tin with one pastry sheet, letting the edges overhang slightly.

Serves 8

Ingredients

• 2 sheets ready-rolled shortcrust or puff pastry (about 9 inches each)
• 8 oz cooked ham, diced
• 8 oz mozzarella or Gouda, coarsely grated
• 4 oz Parmesan or hard sheep cheese, finely grated
• 3 large eggs
• 1/2 cup whole milk
• 1 medium onion, finely chopped
• 1 tablespoon unsalted butter
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon black pepper
• 1/4 teaspoon fine salt
• 1 egg yolk beaten with 1 teaspoon water, for glazing

Instructions

1. Heat the oven to 375F and set a rack in the lower third. Line a 9-inch pie plate or tart tin with one pastry sheet, letting the edges overhang slightly.
2. Melt the butter in a small skillet over medium heat and cook the onion with a pinch of salt for 6 to 7 minutes, until soft and translucent but not browned. Let it cool for 5 minutes.
3. In a large bowl whisk 3 eggs with the milk, oregano, nutmeg, pepper and salt until smooth.
4. Stir in the ham, both cheeses and the cooled onion. The mixture should be thick and scoopable rather than pourable.
5. Spread the filling evenly into the lined tin and smooth the top. Lay the second pastry sheet over it, press the edges together and crimp firmly with a fork all the way around.
6. Cut three small steam vents in the lid and brush the whole surface with the egg-yolk glaze.
7. Bake for 40 to 45 minutes, until deeply golden and firm in the center. If the edges color too fast, cover them loosely with foil.
8. Cool in the tin for at least 30 minutes before slicing. It cuts far more cleanly warm than hot, and cleanest of all at room temperature.
9. Wrap individual wedges in parchment and refrigerate up to 4 days. Pack straight from the fridge with an ice pack; it is meant to be eaten cool.
10. The tarta is a fixture of Argentine home kitchens and rotiserias, where a slab of it wrapped in paper is the standard weekday lunch. It descends from the Italian and Spanish baking traditions that arrived with waves of immigration to Buenos Aires, and it has stayed popular for exactly the reason it belongs in a lunchbox now: it is just as good on the second day, cold, eaten standing up.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 21g
• Fat: 26g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 3g
• Sodium: 760mg