Red pepper, ham & cheese tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 215g ready-rolled puff pastrysheet
- 3 tbsp sundried tomatopaste
- 4 slices ham
- 125g ball mozzarelladrained and torn into chunks
- 50g roasted red pepperfrom a jar, cut into strips
- 25g pitted black olivehalved
- large pinch dried oregano
- handful rocketleaves
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.
