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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 2 oz cashews
- 5.25 oz arugula
- 2 cloves garlic, peeled and roughly chopped
- 1/2 cup olive oil
- 3.5 oz Parmesan, grated
- 9.5 oz prepared puff pastry, left at room temperature for 10 mins
- 7 oz Parma ham, thinly sliced
- 7 oz sweet peppers stuffed with soft cheese, drained
- 8.75 oz cherry tomatoes
Method
- Preheat the oven to 400°F. Line an 8 inch diameter tart pan with baking paper. Heat a frying pan and dry fry the cashews until golden. Remove from the heat and allow to cool.
- Reserve a little arugula for garnish and place the remainder in a food processor with the cashews, garlic, oil and 2 tbsp cheese. Blend to a pesto and season to taste.
- Trim the pastry to a square and lay in the tart pan, pressing around the edges so it is wavy. Spread over two-thirds of the pesto, then lay over two-thirds of the ham. Top with the peppers, tomatoes and remaining ham and pesto. Sprinkle with the remaining cheese. Bake for 25 mins.
- Remove from the oven and allow to rest for 5 mins. Remove from the pan and garnish with the reserved arugula.
