Tomato and Feta Tart with Pesto and Prosciutto

Tomato and Feta Tart with Pesto and Prosciutto

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 2, 2018.
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Ingredients

Tart

  • ½ pack cherry tomatoes
  • 1 sheet puff pastry
  • 1 pack basil pesto
  • 2 Tbsp feta cheese
  • 1 pack prosciutto

Rocket Salad

  • ½ capsicum
  • ½ pack rocket

Steps

  1. Prep tart Preheat oven to 220°C. Halve cherry tomatoes and cut any larger ones into quarters, then season with pepper. Place pastry on a lined oven tray and prick with a fork. Spread basil pesto over pastry, leaving a 1cm border around the edge. Evenly spread tomatoes over pesto, then crumble over feta cheese.
  2. Cook tart Bake tart on bottom rack of oven, for about 20 minutes, until pastry is golden and cooked through
  3. Prep salad Thinly slice capsicum. Toss in a small bowl with rocket, a small drizzle of olive oil and balsamic vinegar. Season.
  4. Finish tart When tart has cooked, remove from oven and cut in half. Lay slices of prosciutto over cooked tart to warm through.
  5. Serve tart with rocket salad on the side.

Nutritional Information

Energy 2767 kj
661 kcal
Protein 27.3g
Carbohydrate 33.2g
Fat 46.1g