Deli tart
why not mix and match different toppings? we like artichokes, olives and yellow peppers
Takes 35 mins serves 4 320g ready-rolled puff pastry 2 x 150g tubs curd cheese or soft goat’s cheese 75g sun-blushed tomatoes, oil reserved 8 slices Parma ham, torn Small handful rocket
1 Preheat the oven to 200°C/gas 6. Unroll the pastry and trim the edges, then mark a border 2cm from the edge. Score the centre of the tart base and prick all over with a fork. Brush the border with a little milk and bake on a lined baking sheet for 20 mins, until puffed-up and golden. 2 While your tart base is cooking, mix the cheese with 1tbsp of the reserved oil from the tomatoes. 3 Remove the pastry from the oven and transfer to a board. Spread the cheese mixture over the centre of the tart and scatter with the tomatoes, Parma ham and rocket. Drizzle over extra tomato oil to serve.