I hope you’re having a lovely weekend!
This morning my husband and I made a plan to surprise his parents with lunch, and I decided to rustle up this tasty tart. I also made some lovely individual lemon cheesecakes for dessert and I’ll post them tomorrow. My mother-in-law recently had an ileostomy and has to avoid quite a few foods. Although there are some sun-dried tomatoes and rocket in this tart, she isn’t allowed to eat them, so she had courgette ribbons (without the skin) instead.
My son absolutely loved the tart, although he didn’t have any of the meat as it would be too salty for him.
This is a nice, summary recipe, and we served it with a super simple green salad.
Love, Natalie x
Roll of Puff Pastry
300g Cottage Cheese
1 tbsp Sun dried Tomato Oil (from pot)
6-8 Sun dried Tomatoes
4-6 Sweet Peppers from jar
4-5 slices of Serrano Ham
Handful of Rocket
- Preheat the oven to 200°C. Roll out the puff pastry and score a 5cm border around the edges. Score through the middle, then put in the oven for 20 minutes.
- Mix the cottage cheese with the tbsp oil and spread out on the cooked tart. Add the tomatoes, peppers, ham and rocket and serve.