Ham and Cheese Tart - YouTube
- 2 sheets of all-butter puff pastry (35x23 cm/14x9 in)
- 125 g tomato passata
- fresh basil leaves
- 150 g grated Gruyère or Cheddar
- 150 g cooked black forest ham, thinly sliced
- salt & pepper to taste
- 1 egg, beaten with water
Instructions:
- Preheat the oven to 400°F
- Unwrap the pastry and stretch the first piece out onto a baking tray lined with baking parchment.
- Spread it with the tomato sauce, leaving a border of 2 cm (3⁄4 in) clear around the edges.
- Scatter the cheese and basil, followed by the ham. (remember to leave the border)
- Lay the second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface, to make a diamond pattern. Lay the scored pastry over the first sheet.
- Use your fingertips to push the two layers of pastry together around the edges and seal with the prongs of a fork to make little lines around the border.
- Brush the top with a thin layer of the seasoned beaten egg. Use the tip of a sharp knife to make around 10 small holes in the pastry, to allow steam to escape.
- Bake for 20 minutes or until golden brown, then turn the oven down to 340°F and bake for 15 minutes more.
- Remove from the oven and allow to cool for a few minutes before serving. It is also good eaten at room temperature.