Ham and cheese pastry tart recipe
Stretch prosciutto crudo and Parmesan further with this ham and cheese pastry tart traybake! This impressive centrepiece is sure to be a showstopper at any festive dinner party.
See method- Serves 6
- 15 mins to prepare and 20 mins to cook
- 422 calories / serving
Ingredients
- 375g ready-rolled puff pastry
- 1 medium egg, beaten
- 175g mascarpone
- 30g Parmesan, finely grated
- ½ x 120g pack prosciutto crudo & salami platter
- ½ x 60g pack wild rocket
- 1 red pepper from a jar, drained and finely sliced
- 1½ tsp balsamic vinegar
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Shop ingredientsEach serving contains
- Energy
- 1755kJ 422.0kcal
- Fat
- 29g
- Saturates
- 16g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 28.8gProtein 11.8gFibre 1.5g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Place a large baking sheet on the top shelf of the oven.
- Unroll the pastry onto a sheet of baking paper and use a small knife to score a 2cm border around the edge. Brush the edge with the egg and prick the centre of the pastry all over with a fork.
- Spread the base with the mascarpone and sprinkle over the Parmesan. Drape the meat slices over the base and carefully slide the tart onto the hot baking sheet. Bake for 15-20 mins until the pastry is crisp. Sprinkle over the rocket and pepper and drizzle over the balsamic vinegar. Serve warm.
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