Red pepper, ham & cheese tart
A sheet of ready-rolled puff pastry makes this tart easy as pie
- Prep: 5 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 215g ready-rolled puff pastry sheet
- 3 tbsp sundried tomato paste
- 4 slices ham
- 125g ball mozzarella, drained and torn into chunks
- 50g roasted red peppers from a jar, cut into strips
- 25g pitted black olives, halved
- large pinch dried oregano
- handful rocket leaves
Make it veggie
Swap the ham
for a 280g jar
chargrilled
artichokes. Drain
well, scatter over
along with the
other toppings and
bake as before.
Method
-
Heat oven to 220C/200C fan/gas 7.
Unroll the pastry onto a baking sheet
and score a border 1cm from the edge.
Prick inside the border with a fork and
spread with the sundried tomato paste.
Bake for 12-15 mins.
-
Squash down the puffed-up pastry
inside the scored rim, then top with the
ham, cheese, peppers and olives. Sprinkle
with oregano and bake for 10-12 mins
more until the base is nice and crisp.
Scatter with rocket leaves and serve.
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