Ingredients
• 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
• 2 tablespoons sour cream
• 2 eggs
• 115g (1 1/3 cups) coarsely grated cheddar
• 85g (3/4 cup) coarsely grated swiss cheese
• 3 slices ham, cut into 1cm-thick strips
• 10 cherry tomatoes, halved
• 30g feta, crumbled
• Fresh lemon thyme, to serve
Method
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 8 strips. Place remaining pastry sheet on the tray. Place 2 pastry strips on top of each other along the edge of the pastry sheet to create a border. Repeat with remaining strips. Trim excess pastry at the corners. Pinch the edges of the pastry to decorate.
2. Whisk the sour cream and 1 egg in a bowl until well combined. Season with salt and pepper. Stir in the cheddar and Swiss cheese. Spread the cheese mixture over the pastry, leaving a 2cm border around the edge. 3 Arrange the ham in a diamond pattern over the cheese mixture. Place 1 tomato half, cut-side up, in the centre of each diamond. Top with the feta.
3. Whisk the remaining egg in a small bowl. Brush the edges of the pastry with the egg. Bake for 20 minutes or until golden. Top with lemon thyme.
