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Red pepper, ham & cheese tart

Red pepper, ham & cheese tart

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
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
  • large pinch dried oregano
  • handful rocket leaves

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.8 out of 5.11 ratings
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