Turbo tomato tart

Name: Turbo tomato tart
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Roll (270 g) Puff pastry (refrigerated shelf); 100 g Parma ham; 200 g cherry tomatoes; 5 Stem(s) Basil; 1 can(s) (425 ml) Pizza sauce; 7-10 Tbsp Pepper; 2 TABLESPOONS Balsamic vinegar; 1 TABLESPOON Olive oil; 2 TABLESPOONS black olives

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Roll (270 g) Puff pastry (refrigerated shelf)
100 g Parma ham
200 g cherry tomatoes
5 Stem(s) Basil
1 can(s) (425 ml) Pizza sauce
7-10 Tbsp Pepper
2 TABLESPOONS Balsamic vinegar
1 TABLESPOON Olive oil
2 TABLESPOONS black olives

Directions

1
Let the puff pastry rest at room temperature for about 10 minutes and preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Pluck Parma ham smaller. Wash and halve the tomatoes.
2
Wash the basil, shake dry and pluck the leaves.
3
Place the puff pastry with baking paper on a baking tray. Spread with pizza sauce, leaving about 2 cm of edge free. Spread tomatoes and ham on top. Season with pepper, sprinkle with vinegar and oil. Bake in a hot oven for 8-10 minutes.
4
Spread the olives on the dough and bake for about 5 minutes. Sprinkle with basil.