Vegetable & Ham Tart

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our week day newspaper The West Australian. Times are estimated. Please note our frozen pastry sheets are about 23cm square."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (307.5 g)
  • Calories 634
  • Total Fat - 34.7 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 52.8 mg
  • Sodium - 1412.1 mg
  • Total Carbohydrate - 49.5 g
  • Dietary Fiber - 5.7 g
  • Sugars - 2.2 g
  • Protein - 31.9 g
  • Calcium - 376.8 mg
  • Iron - 4.7 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 1.1 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Lightly grease and line 2 large oven trays.

Step 3

Place the pastry on the trays and spread pastry evenly with pesto, leaving a 1cm edge and then sprinkle over ham and fetta and bake for 15 minutes or until pastry is crisp and golden brown.

Step 4

Meanwhile cook peas and asparagus in a large saucepan of boiling salted water for 1 minutes or until bright green and then drain and refresh under cold water and transfer to a bowl and add rocket and toss to combine.

Step 5

Top tarts with asparagus mixture and serve drizzled with balsamic glaze.

Tips & Variations


No special items needed.

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