A deliciously moreish puff pastry tart, topped with warm oven-roasted tomatoes, mascarpone cheese, wild rocket and Parma Ham.
12 plum tomatoes, halved
Salt and freshly ground black pepper
1 teaspoon dried oregano
Olive oil and balsamic vinegar, for drizzling
1 x 500g pack puff pastry, thawed if frozen
2 handfuls wild rocket
1 x 85g pack Parma Ham (6 slices)
1) Preheat the oven to 180°C, 350°F, Gas Mark 4. Arrange the halved tomatoes, cut side up, in a roasting pan. Season with salt and pepper, sprinkle with the dried oregano, then drizzle with a little olive oil. Transfer to the oven and roast for about 20 25 minutes.
2) Meanwhile, roll out the pastry on a lightly floured surface, trimming with a sharp knife to a rectangle measuring approximately 30 x 20cm (12 x 8 inches). Lift onto a lightly greased baking sheet.
3) When the tomatoes are cooked, remove from the oven and keep warm. Increase the oven temperature to 200°C, 400°F, Gas Mark 6. Bake the pastry in the centre of the oven for approximately 15 -18 minutes until well-risen and golden brown. (Allow plenty of room for it to rise)
4) Let the cooked pastry base cool for a few minutes, and then gently press the surface down slightly. Top with the roasted tomatoes, little scoops of mascarpone, the wild rocket and the slices of Parma Ham, torn into smaller pieces. Drizzle with a little more olive oil and a sprinkle of balsamic vinegar. Serve whilst warm.