SERVES 2-3
PREPARATION 5 MINS
COOKING 25 MINS
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
1. 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.
2. 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.
3. 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.
TIP
This tart is infinitely variable use any of your favourite roasted vegetables, or try just a single variety. To get a nice risen edge around the tart, score around the border with a sharp knife, making sure you dont cut all the way through.