Serves 4; Cals per portion: 545
Ingredients:
225g (8oz) short-crust pastry; 30ml (2 tbsp) finely grated parmesan cheese; 175mg (6oz) Parma ham; 4 large plum tomatoes; 50g (2oz) pine nuts; 45m (3 tbsp) olive oil.
Method:
- On a lightly floured surface roll out the pastry thinly and sprinkle the Parmesan Cheese over the top. Roll over the pastry with a rolling pin to press the cheese into the pastry. Use the pastry to line a 23cm (9in) fluted flan tin then prick all over with a fork.
- Line the pastry case with greaseproof paper and fill with baking beans (or dried pulses). Bake blind at 200oC / 400oF / Gas Mark 6 for 20 mins. Remove the lining and the beans and bake for a further 5-10 mins until the pastry case is crisp and golden. Leave to cool.
- Fill the cooled pastry case with the strips of Parma ham, tomato wedges and pine nuts. Drizzle with 30ml (2tbsp) of the olive oil and place under a pre-heated moderate grill for 5-10 mins until the tomatoes begin to soften slightly.
Visit my shop to download this and 9 other Ham, Gammon and Bacon recipes in the Ham, Gammon & Bacon Volume 1 book. A recipe card is also available for download here.