Vegetable & Ham Tart
"From our week day newspaper The West Australian. Times are estimated. Please note our frozen pastry sheets are about 23cm square."
Original is 4 servings
Ingredients
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.
Step 5
Top tarts with asparagus mixture and serve drizzled with balsamic glaze.
Tips
No special items needed.