Remember all those apple pastry recipes from the last couple of days? Of course you do. This recipe was taken off the back of the cardboard boxes containing the very same puff pastry I used before. It seemed simple enough. For the magical feat of designing a recipe which tastes amazing and is ‘oh-so-easy’ to make (very few can do this), I give you Jus-Rol’s Ham, Cheese and Tomato Open Tart!
I am a huge fan of quick and easy recipes that make me look like a supercook, and this is yet another one of them. An open tart is like a pizza, but with a pastry base, rather than a doughy one. The key to success with a tart is a good flavour combination. Whether yours is meat or vegetarian, sweet or savoury, you need to have a bunch of ingredients that complement each other beautifully. Although for my first time I’ve played safe with the classic cheese and tomato combo, for the future I plan to try more exotic tastes. Yes, I will be making this recipe again. And again. And again. If you have to take just one savoury recipe from my food blog, then take this one.
Makes: One tart that serves 2/3 people
- 1 x Ready rolled puff pastry sheet
- 4 – 5 tomatoes
- 150 – 200g mozzarella cheese (or grated cheddar)
- 75 – 100g cooked ham
- 3 – 4dsp tomato puree
- 1 beaten egg/milk (to glaze)
- A few leaves of rocket or other herbs
- Preheat the oven to 220°C/Gas mark 7.
- Unroll the pastry sheet onto a baking tray and evenly spread on the tomato puree, leaving a border to allow the pastry to rise. (I sometimes mark this lightly with a knife)
- Chop the tomatoes and mozzarella into slices and tear the ham into pieces. Scatter this all onto the pastry, making sure you have a good distribution of ingredients and that you avoid the pastry border.
- Glaze with either egg or milk and bake for 15 – 20 minutes, or until golden brown. If working with an Aga, like most bakes, it takes about 12 or so minutes, remembering to turn the tray around halfway through. Scatter with rocket leaves or other herbs to garnish.