DELI TART

320g ready-rolled puff pastry 2tbsp milk, for glazing 2 x 150g tubs curd cheese 75g sunblush tomatoes, oil reserved 8 slices parma ham, torn Handful rocket

1 Preheat the oven to 200°C/fan 180°C/gas 6. Unroll the pastry and trim the edges, then mark a border 2cm from the edge. Score the centre of the pastry and prick all over with a fork. Brush the border with a little milk

and bake for 20min, until the pastry has puffed up and turned golden. 2 Meanwhile, stir the cheese through 1tbsp of the reserved oil from the sunblush tomatoes. 3 Remove the pastry from the oven and transfer to a board. Spread the cheese mix over the centre of the tart and sprinkle over the tomatoes. Lie the Parma ham on top and sprinkle over the rocket. Drizzle a little more of the tomato oil over the top to serve.