Makes: 8
Hands on time: 30 minutes
Hands off time: 25 minutes
Ingredients
16 cherry tomatoes, thinly sliced
1 tbsp Hinds Spices Mixed herbs
1 tsp each salt and pepper
1 tbsp oil
8 pieces of ham, cubed
8 slices mozzarella cheese
1 roll (400g) Today Frozen Original Puff Pastry, thawed
2 tsp Rhodes Quality Tomato Paste
1 large egg, beaten
Serving suggestion:
Fresh basil
Feta cheese (optional)
Method
1. Preheat the oven to 180°C and line a large baking tray with baking paper.
2. Add the tomato slices, 1 tablespoon of Hinds Spices Mixed Herbs, 1 teaspoon each salt and pepper and 1 tablespoon of oil to a bowl and toss together until the tomatoes are evenly coated. *Chef’s tip: use any Hinds Spices of your choice!
3. Layer the tomato slices onto the baking sheet, tucking the slices close together. Add the ham pieces and a slice of mozzarella cheese on top of the tomatoes.
4. Cut the thawed Today Frozen Original Puff Pastry into 8 rectangles. Spread ¼ teaspoon of Rhodes Tomato Paste onto each rectangle.
5. Place the puff pastry rectangles over the mozzarella cheese, and press down on each side.
6. Pierce the top of the dough with a fork. Then, using a pastry brush, brush the top of the puff pastry with the beaten egg. *Chef’s tip: egg wash gives the tarts a beautifully golden colour while baking
7. Bake for 20 minutes until the pastry is crispy and golden brown.
8. Once baked, remove the tarts from the oven and allow to cool for 5 minutes.
9. Use a spatula to gently transfer the tarts to a beautiful large serving platter. Serve the tarts flipped over, garnished with fresh chopped basil and crumbled feta cheese and ENJOY!
