Tomato, Parma Ham And Pesto Tart – a delicious recipe with cashews, arugula, garlic, olive oil, Parmesan, Parma ham. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Line an 8 inch diameter tart pan with baking paper. Heat a frying pan and dry fry the cashews until golden. Remove from the heat and allow to cool.
2
Reserve a little arugula for garnish and place the remainder in a food processor with the cashews, garlic, oil and 2 tbsp cheese. Blend to a pesto and season to taste.
3
Trim the pastry to a square and lay in the tart pan, pressing around the edges so it is wavy. Spread over two-thirds of the pesto, then lay over two-thirds of the ham. Top with the peppers, tomatoes and remaining ham and pesto. Sprinkle with the remaining cheese. Bake for 25 mins.
4
Remove from the oven and allow to rest for 5 mins. Remove from the pan and garnish with the reserved arugula.
666
kcal
Calories
59
g
Fat
5
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 oz cashews, 5.25 oz arugula, 2 cloves garlic, peeled and roughly chopped, 1/2 cup olive oil, and more.
Yes, Tomato, Parma Ham And Pesto Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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