Red pepper, ham & cheese tart

Red pepper, ham & cheese tart

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(6 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A sheet of ready-rolled puff pastry makes this tart easy as pie

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
377
protein
14g
carbs
17g
fat
29g
saturates
11g
fibre
2g
sugar
1g
salt
1.8g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, April 2010

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Comments

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mildrednorma's picture
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We loved it as it was, will I make it again you bet, just wonderful and really easy.

eleanormayo's picture
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Very easy and tasty, but would be tempted to use parma ham next time for a bit more flavour.

jburton's picture
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This was amazing and soooo easy to make. Once id taken the puff pastry base out of the oven after its first 12-15 mins of cooking i sprinkled a layer of Gruyere cheese over the sundried tomato paste before the rest of the toppings, i also added some kabanos sausage sliced. It was so yummy, i will definetly make this again.

rachlsn's picture
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Really quick, really easy and absolutely delicious.

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