Red pepper, ham & cheese tart

Red pepper, ham & cheese tart

By Good Food
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(10 ratings)
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Prep: 5 mins Cook: 30 mins

Easy

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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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 pepper from a jar, cut into strips
  • 25g pitted black olive, halved
    Bowl of olives

    Olive

    ol-liv

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

  • large pinch dried oregano
    Oregano

    Oregano

    or-ee-gar-no

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

  • handful rocket leaves
    Rocket

    Rocket

    roh-ket

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

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 Tip

    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.

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Comments, questions and tips

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lizleicester
12th Jan, 2019
5.05
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.
KKay
12th Sep, 2015
5.05
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
jburton
27th Mar, 2016
5.05
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 18mins....it was lovely even my pooch was asking for some and he never begs... lovely
thecherub's picture
thecherub
17th Aug, 2015
5.05
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.
mildrednorma
8th Apr, 2013
5.05
We loved it as it was, will I make it again you bet, just wonderful and really easy.
eleanormayo
3rd Oct, 2011
4.05
Very easy and tasty, but would be tempted to use parma ham next time for a bit more flavour.
jburton's picture
jburton
15th Jun, 2010
5.05
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
30th May, 2010
5.05
Really quick, really easy and absolutely delicious.
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