Roasted Tomato Tart With Rocket And Parma Ham
This colourful Parma Ham tart is perfect for sharing with family and friends for Sunday brunch.
Combine seasoned tomatoes, dried oregano and olive oil and roast. Meanwhile, roll the puff pastry and bake until golden brown.
Top the pastry with the tomato mix, mascarpone, rocket and slices of Parma Ham.
Serve warm with a drizzle of olive oil and balsamic vinegar.
Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.
If you would like to receive more Prosciutto di Parma information or recipes, please visit www.prosciuttodiparma.com or email firstname.lastname@example.org
Roasted Tomato Tart with Rocket and Parma Ham
Serves 4 - 6
12 plum tomatoes, halved
Salt and freshly ground black pepper
1 teaspoon dried oregano
Olive oil, for drizzling
500g puff pastry, thawed if frozen
100g (4oz) mascarpone
2 handfuls wild rocket
6 slices of Parma Ham
Balsamic vinegar, for drizzling
Preheat the oven to 180°C. Arrange the halved tomatoes in a roasting pan and season with salt and pepper. Sprinkle with dried oregano, then drizzle with olive oil. Transfer to the oven and roast for about 20 – 25 minutes
Meanwhile, roll out the pastry on a lightly floured surface, trimming with a sharp knife to a rectangle measuring approximately 30 x 20cm. Place onto a lightly greased baking sheet
When the tomatoes are cooked, remove from the oven and keep warm. Increase the oven temperature to 200°C and bake for approximately 15 -18 minutes until well-risen and golden brown
Leave to cool and then gently press the surface down slightly. Top with roasted tomatoes, scoops of mascarpone, rocket and slices of Parma Ham
Serve warm, drizzled with olive oil and a sprinkle of balsamic vinegar
Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency