Tarts

Feta and Parma ham tart

  • Heat the oven to 210ºC (gas mark 6-7). Trim the pastry to about the size of an A4 piece of paper (21cmx30cm). Place the pastry on a baking tray lined with baking parchment and prick it a few times with a fork.
  • Brush the pastry with the pesto, leaving a 1cm (½in) border, then top it with the peppers, tomatoes, and artichokes. Bake in the top half of the oven for 10-15 minutes.
  • Remove the tart from the oven and top with the ham and feta. Return it to oven and cook for a further 5 minutes, or until the pastry is golden and risen. Garnish with the chopped parsley or basil, then serve with steamed vegetables.

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Details

  • Serves 2-3
  • Preparation 5 mins
  • Cooking 25 mins

Ingredients

  • 350g (11oz) fresh, ready-rolled puff pastry
  • 2tbsp pesto
  • 150g (5oz) grilled peppers
  • 150g (5oz) semi-dried tomatoes
  • 150g (5oz) tinned artichokes, rinsed and drained
  • 6 slices Parma ham
  • 100g (3½oz) feta, chopped
  • into 1cm (½in) pieces
  • 1tbsp chopped flat-leaf parsley or basil

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