Tomato, zucchini & cured ham tart

Tomato, zucchini & cured ham tart

INGREDIENTS

  • Puff pastry
  • Tomatoes
  • Zucchini
  • Red pesto
  • Egg
  • Parmesan cheese
  • Olive oil
  • Salt & pepper

RECIPE

  • Preheat the oven to 200°C
  • Cut the tomatoes and zucchini into thin slices
  • Roll out the puff pastry and put the baking sheet on a baking tray
  • Spread out a big spoonfull of red pesto on the puff pastry. Leave about 1,5 cm of space all around
  • Put the vegetables on the tart. Alternate between zucchini and the tomato
  • Drizzle olive oil on the veggies and season with salt & pepper
  • Fold over the sides of the puff pastry. Use the leftovers of the pesto on your spoon to spread this over the sides
  • Put it in the oven. Cook it for about 20 min, check regularly to see how it’s going. If the sides a puffing up to much, press the down with a fork or poke them so the air can escape
  • Remove from the oven and top it of with some serrano ham and parmesan cheese
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