Red pepper, ham & cheese tart
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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
| Nutrient | Unit |
|---|---|
| kcal | 377 |
| fat | 29g |
| saturates | 11g |
| carbs | 17g |
| sugars | 1g |
| fibre | 2g |
| protein | 14g |
| 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 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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