Tomato Filled Tart

Make the crust: In a medium bowl, combine the flour, salt, and butter

Mix with your fingers until it forms a crumbly mixture

Add the water and mix lightly with your hands to form a ball

Wrap in plastic wrap and refrigerate for about 15 minutes

Preheat the oven to 180°C (medium)

Dust a surface lightly with flour

Roll out the dough to a thickness of about 1/8 inch, then place it in a 25cm diameter tart pan

Trim the edges with a knife

Pierce the bottom and sides of the dough with a fork several times

Place four overlapping squares of aluminum foil on top

Bake for about 20 minutes or until the crust is firm

Remove the foil and continue baking for another 15 minutes or until golden brown

Let it cool

Make the filling: In a large skillet, cook the Brussels sprouts in 1 liter of water until tender (about 15 minutes)

Drain and reserve

In a medium skillet, sauté the garlic in olive oil until soft

Add the ham with milk, mix well, and cook until combined

Assemble the tart by filling it with the cooked Brussels sprouts, pressing them down onto the filling

Bake at 180°C for about 15 minutes or until the filling is slightly firm

Serve warm in a preheated serving dish

Approximately 340 calories per slice.