Vegetable & Ham Tart Recipe

2 sheets (220 grams) reduced-fat puff pastry (thawed and halved, see note in intro)
1 jar (190 gram) pesto (sun-dried tomato pesto)
250 grams ham, shaved (sliced)
100 grams feta cheese (crumbled)

2 cups frozen peas
160 grams asparagus, shaved (1 bunch)
60 grams rocket leaves
Balsamic glaze, to serve

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 by Step Method

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.