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Ham and Mozzarella Open Tart


An open tart is a bit like a pizza, but instead of a dough base, it has a pastry base.  We're going to use puff pastry to make this tart, which you can buy for about a quid in most supermarkets (look near the butter in the refrigerated aisle.)
You could slice this tart up into pieces and serve it as party food as it tastes just as good cold.


1 packet of 'ready rolled puff pastry'
1 packet of mozzarella, drained and sliced into wedges
2 slices of ham, sliced into strips
1 jar of passata sauce
1 egg
handful of rocket (optional-but a nice touch)
handful of plain flour


For: 2

Vegetarian: No

Vegan: No

Time to prepare: around 25 minutes

Cooking level: Medium


Calories 968
LOW Sugars 16.81g
MED Fat 57.59g
HIGH Saturates 29.7g
MED Salt 1.29g
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Preheat the oven to 200°C


Lightly sprinkle the plain flour over a chopping board and unfurl the puff pastry on top.  You'll need to roll out the puff pastry some more, which you could do using a rolling pin, but if you haven't got one, use a bottle of oil (remembering to sprinkle some flour over that as well.)



So, roll out the puff pastry so it's roughly the size of a pizza, but make it a square shape.  You can make it bigger or smaller than this and put any leftover pastry back in the packaging and in the fridge.  It should keep for around 5 more days.



Transfer the pastry onto a lightly oiled baking tray.  Spoon a layer of the passata over the pastry, leaving about a 2 cm border around the edge.  This part will rise up in the oven, forming a ridge.



Arrange the ham and mozzarella slices over the top of the passata.


Crack an egg into a bowl (or a cup) and whisk until it forms a yellow liquid.  Brush (or just use your fingers to spread) this over the exposed sections of pastry.  This will make it turn crispy and a nice golden colour when it cooks in the oven.


So, pop it in the oven and bake for 20 to 25 minutes, or until the edges have turned golden



Remove and use a fish slice to transfer to a chopping board.  Scatter over the rocket leaves (if using) then slice into portions and eat.

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