Roasted Tomato, Mascarpone & Parma Ham Tart

Roasted Tomato, Mascarpone & Parma Ham Tart


·      500g ready to roll puff pastry
·      1 large red onion, sliced thinly 
·      250g baby tomatoes (plum, cherry, pomodoro, up to you!), sliced in half
·      2 cloves garlic, finely chopped 
·      1 heaped teaspoon dried oregano
·      Glug of extra virgin olive oil
·      Glug of balsamic vinegar
·      100g mascarpone cheese
·      70g (1 packet) Parma ham
·      Couple of large handfuls of rocket 


1.    Preheat the oven to 200 degrees C

2.  Arrange the onion, garlic and tomatoes in a small baking tray, drizzle with some olive oil and balsamic vinegar, sprinkle with the oregano, some salt and pepper and roast in the oven for about 15-20 minutes until the tomato and onions have softened and absorbed the vinegar and oil. 

3.   Meanwhile, roll out the pastry to fit a large flat greased baking tray (remember to grease the tray) - trim the edges of the pastry to neaten it up. Score (not all the way through) about 1cm in from the edge of the pastry to create a border like effect. 

4.  Take the toms and onions out of the oven and whack in the pastry for about 15-20 minutes, or until a light golden brown colour and crispy.

5.   Take the pastry out and allow to cool down for a few minutes so that the centre (around the scored edge) sinks down a little - push down a bit, if necessary. Cover the pastry with the tomato mixture and dot with small (but generous) spoonfuls of the mascarpone. 

6.  Whack back in the oven for about 5 minutes so that the mascarpone melts and warms a little (not fully). Take back out, scatter over the rocket and Parma Ham, drizzle with a little balsamic vinegar and serve warm...

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