print this recipe »
requires Adobe Reader, get it here »
« back

(Serves 8)

Sun-ripened tomatoes taste wonderful slow-roasted in the oven and added to late summer salads and pasta dishes, or as here, arranged on top of buttery puff pastry. The sweetness of the tomatoes goes particularly well with salty Parma ham and peppery basil in a classic Italian combination of flavours. The Larderís organic, all-butter puff pastry is simply delicious and makes this a quick and easy dish to make for a summer lunch. It works equally well as small, individual round tarts as one large tart covering a whole baking sheet.

1. De-frost the pastry.

2. Pre-heat the oven to 190įC.

3. For individual tarts, arrange the pastry on a lightly floured work surface and stamp out 8 10cm rounds. Use the tip of a sharp knife to mark an inner round Ė donít cut through the pastry, just score it. Prick the centre with the knife.

4. For one large tart, arrange the pastry on a large baking sheet and score a frame of about 2 cm using a sharp knife.

5. Brush the rim with a little beaten egg.

6. Pour the olive oil into a small bowl and add the whole basil leaves.

7. Halve the tomatoes and arrange on the pastry. Arrange the ham around and in between the tomatoes, scatter with the sliced garlic and give a generous sprinkling of freshly ground black pepper and a little sea salt.

8. Spoon or brush over the olive oil and basil leaves, and sprinkle with finely chopped rosemary.

9. Cook smaller tarts for 17-20 minutes and a large tart for 8-10 minutes more.

10. Serve with a salad of rocket, water cress or spinach leaves.

Recipe provided by


1 pack (375g) Dorset Organic puff pastry

A little organic egg or egg yolk, lightly beaten with a fork

30-40 cherry tomatoes

8 slices Parma ham/Prosciutto from the Larderís deli counter

75ml Our olive oil, a fantastic Greek olive oil available from the Larder

3 cloves garlic peeled and thinly sliced

Freshly ground black pepper

Maldon sea salt

Fresh basil leaves

Fresh rosemary

website by