Red pepper, ham & cheese tart

Red pepper, ham & cheese tart

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(10 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
A sheet of ready-rolled puff pastry makes this tart easy as pie

Nutrition and extra info

Nutrition: per serving

  • kcal377
  • fat29g
  • saturates11g
  • carbs17g
  • sugars1g
  • fibre2g
  • protein14g
  • salt1.8g
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  • 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 pepper from a jar, cut into strips
  • 25g pitted black olive, halved
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • large pinch dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

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Comments, questions and tips

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12th Jan, 2019
This was delicious even as a dairy free version with vegan cheese. It wasn't stringy like mozzarella but was really tasty and worked well.
12th Sep, 2015
This is delicious and easy. My husband loved the thin crust. I used parmigiana instead of mozzarella, added more olives, but omitted the salad. I'm not sure why you need to pre-bake the crust with the tomato paste for so long (or at all). The puree started burning at 8 minutes, and I ended up peeling it off and re-applying it. It should bake on the lowest rack of the oven, and I think you could do the whole tart in one go.
jburton's picture
27th Mar, 2016
I agree I dont see why it needs that first baking either it does start to burn if you dont watch it like a hawk. This time and I've made this quite a few times now i did everything except that pre-bake. This time I added Sun-dried tomato paste, Gruyere, Scottish smoked beef, Roasted peppers, thinly sliced courgette, spring onion, mozzarella and cooked it for about was lovely even my pooch was asking for some and he never begs... lovely
thecherub's picture
17th Aug, 2015
So simple and tasty, I will be making this one again soon. I didn't change a single thing as the flavours were lovely but really you could add whatever you like on top of these.
8th Apr, 2013
We loved it as it was, will I make it again you bet, just wonderful and really easy.
3rd Oct, 2011
Very easy and tasty, but would be tempted to use parma ham next time for a bit more flavour.
jburton's picture
15th Jun, 2010
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.
30th May, 2010
Really quick, really easy and absolutely delicious.
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