This would make a nice light summer dinner or lunch option and as the pastry is shop bought (I ask you, who has the time to be making puff pastry from scratch on a week night?) it can be prepared in a jiffy.
Parma Ham & Buffalo Mozzarella Tart
Serves 2 as a main course or 4 as a starter
1 Sheet of Puff Pastry (defrosted)
5 Cherry Tomatoes (quartered)
2 large Sundried Tomatoes in Olive Oil (roughly chopped)
3 slices of Parma Ham (roughly chopped or torn)
60g Buffalo Mozzarella (torn) (I used half a 125g ball)
A handful of Rocket
8-10 Basil Leaves (torn)
A little oil to brush the pastry (I used rape seed)
1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Dust a baking sheet with flour.
3. Place the pastry onto the floured baking sheet and prick all over with a fork.
4. Brush the pastry with a little oil, paying attention to the edges that will remain uncovered by toppings.
5. Leaving a border of approximately 1cm around the edge dot the cherry tomatoes around the pastry, repeat with the buffalo mozzarella, the sundried tomatoes and the parma ham.
6. Place in the preheated oven and bake for 20-25 minutes. (adjust times to suit your oven as temperatures may vary, once the edges are golden brown the tart is ready)
7. Remove the tart from the oven and scatter over the rocket and basil leaves. (depending on how peppery the rocket tastes you may also want to season with some freshly ground black pepper)
I served this with a salad but feel free to serve it with sides of your choice.
If you would like to make this as a starter cut the pastry sheet into 4 squares before dressing to make individual tarts.
