A simple Mediterranean-flavoured puff pastry tart perfect for a starter or for a light weeknight meal.
We filled this puff pastry tart based on a handful of ingredients since it depends on your fridge and pantry availability, thus just take it easy.
For an even more easy approach we’ve used a ready-made puff pastry roll, otherwise if you want to try a homemade puff pastry, here is the recipe: easy-homemade-puff-pastry-dough/
Serves 2, Preparation 15 mins, Cooking 25 mins
- 320 g cold puff pastry sheet – 1 packet
- 1 slice of Ham
- Mozzarella or Smoked Scamorza grated, to taste
- Dried Oregano, a tbsp
- Black Pitted Olives, a handful
- Cherry tomatoes, to taste
- Desalted capers, to taste
- Anchovy fillets in olive oil, 1
- 1 egg+10 ml water for egg-wash
Preheat the oven to 200C/180C Fan/Gas 6.
Slice both cherry tomatoes and black olives.
Beat the egg with water for the egg-wash.
Tip: an alternative to egg-wash is to mix water and oil, or using milk or even nothing.
Desalt anchovies by drying them with a kitchen paper, chop or halve them.
Take puff pastry out of the fridge, cut a 2cm border around the edge of the puff pastry, prick its bottom within the margin, so it won’t swollen too much during baking.
Place it on a baking tray lined with baking parchment.
Tip: we haven’t add any salt since the ingredients are already pretty tasty.
Add the ham slice on the bottom, scatter over grated cheese and all the other ingredients, brush the edges of the puff pastry, add dried oregano and bake for about 20-25 minutes to 200C/180C Fan/Gas 6.
Allow it to cool down a bit, then serve.