29
FOOD
Vegetable tart with Parma Ham
Ingredients
• 1 Sheet ready rolled puff pastry
• 5 tbsp. Fresh pesto (homemade or shop bought)
• ½ Courgette
• 350g Cherry tomatoes
• 75g Boursin cheese
• 3 Spring onions
• 1 Egg, beaten
• Olive oil
• Salt & pepper
• 6 slices Prosciutto di Parma (Parma Ham)
Method
1. Preheat oven to 200°C/180°C fan/gas 4
2. Slice the tomatoes in half and use a peeler to shred
the courgette into ribbons. Slice the spring onions
into matchsticks.
3. Unroll the sheet of puff pastry and carefully transfer
to a baking tray lined with baking paper. Using a
sharp knife, score a border 2cm from the edge all the
way round. Spread the pesto over the base, keeping
within the scored lines.
4. Add the courgette ribbons, then scatter over the
tomatoes, and spring onions. Top with dollops of
Boursin cheese and basil leaves, drizzle with olive oil,
and season well with salt and pepper. Brush the sides
of the pastry with the beaten egg, then transfer to
the heated oven. Bake for 20-25 minutes until golden
brown.
5. Remove from the oven, allow to cool slightly then top
with the watercress and torn slices of Parma Ham.
Cut into 6 slices and enjoy.
Cook's tip: If you want to make smaller individual tarts
instead, cut the pastry into 6 slices before transferring to
baking tray, and follow the rest of the steps for each tart.
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