Name: Red pepper, ham & cheese tart
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: British
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

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Red pepper, ham & cheese tart

Red pepper, ham & cheese tart

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.8 out of 5.11 ratingsRate

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

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Alternatives

Complete the dish

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Green salad with avocado

A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal377
fat29g
saturates11g
carbs17g
sugars1g
fibre2g
protein14g
salt1.8g

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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.8 out of 5.11 ratings

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