Cheese, Prosciutto and Tomato Tart

This is such a lovely treat to make and have sliced up for a weekend snack. Of course I cheat and buy ready roll puff pastry, even a few famous Chefs do! Why make life hard for yourself?

Just remember to take the pastry out of the fridge 15 minutes or so before you unroll it or it will be too hard and snap when you try to unravel it. This is ready in minutes and disappears even quicker.


1 pack ready roll puff pastry

2 tablespoon flour to roll pastry out on

60g cheddar – grated

3 tablespoons passata or tomato pasta sauce

2 slices prosciutto – in strips

1/2 teaspoon oregano

Salt and cracked black pepper to season

1 egg – beaten – to glaze.


Pre heat oven to 190c / 170c fan

Take your pastry out of the fridge at least 15 minutes before you need to unravel it. Roll it out on a floury work surface and transfer onto a baking tray lined with grease proof paper. It’s ok to cut it similar to the size of your baking tray.

Spoon over your tomato sauce leaving a margin of 3 cm or so around the sides like a picture frame.

Sprinkle over your cheese. Add prosciutto and scatter on the oregano. Season with salt and cracked black pepper.

Roll your sides over all around to form a crust, then brush them with the beaten egg to glaze.

Place on the middle shelf of the oven for approx 12-15 minutes.

Serve with salad for lunch or on its own for a snack.