Tomato, prosciutto and mozzarella tart
SERVES 4 PREP AND COOK TIME 35 MINUTES
375g puff pastry, thawed following pack directions
100g thinly sliced prosciutto
250g tomato medley, halved or quartered
125g buffalo mozzarella, torn into pieces
GREEN SAUCE
1 tablespoon finely chopped green olives 1 teaspoon finely grated lemon rind 15 basil leaves, shredded finely 2 teaspoons finely chopped fresh oregano 2 tablespoons extra virgin olive oil 1 Preheat oven to 200°C (180°C fanforced). Line a large oven tray with baking paper. 2 Roll pastry to a 27cm x 36cm rectangle and place on the tray; prick all over with a fork. Lay prosciutto over the pastry to cover the surface then top with a second piece of baking paper and another tray. Bake on lower shelf for 20 minutes or until golden brown. Remove top tray and baking paper; bake for a further 5 minutes or until prosciutto is crisp. 3 GREEN SAUCE Meanwhile, combine all the ingredients in a small bowl; season to taste. 4 Transfer the tart to a serving plate. Top with the tomatoes; season with sea salt flakes and freshly ground black pepper. Drizzle with Green Sauce and scatter with the mozzarella. Not suitable to freeze or microwave.