Red pepper, ham & cheese tart

• ready-rolled puff pastry↗215g g

  sheet

• sundried tomato↗ 3 tbsp

  paste

• ham↗ 4 slices
• ball mozzarella↗125g g

  drained and torn into chunks

• roasted red pepper↗50g g

  from a jar, cut into strips

• pitted black olive↗25g g

  halved

• dried oregano↗

  large pinch

• rocket↗

  handful

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.

2. 2

   Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.