Wednesday, 25 March 2015

Puff pastry tart with tomatoes, parma ham, asparagus and mozzarella


Sometimes the most simple of meals can be the most delicious. This was certainly one of those meals. I bought a pack of ready rolled puff pastry to which I just scored a line one inch in from the edge. I spread some tomato puree on the base and then sliced some tomatoes and spread them out evenly. I used parma ham, but any ham or pepperoni would be fine. I steamed some asparagus until just tender and placed this on top of the ham. Then I sliced some mozzarella and added this. I cooked the tart in a hot oven about 200ÂșC, for about 20 minutes, until the pastry was puffed up and golden and the cheese was bubbling. Serve straight away with a nice green salad.

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