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A Quick Ham Tart
1 sheet flaky puff pastry 200g spreadable cream cheese 2 gherkins, finely chopped 1 tbsp grainy or dijon mustard 2 handfuls rocket leaves ½ cup (100g) thinly sliced ham, cut into fine strips 2 tsp capers 2-3 tbsp soft herbs, such as parsley, miner’s lettuce or chives juice of ½ a lemon salt and ground black pepper, to taste
© Annabel Langbein Media
Preheat oven to 200°C. Place pastry on a baking tray lined with baking paper for easy clean-up. Score a line part-way through pastry about 2cm in from the edge all the way around. Prick the centre all over with a fork to stop the pastry rising and bake until golden and crisp (15-20 minutes). Remove from oven, flatten centre if puffed and allow to cool.
Mix cream cheese with gherkins and mustard and spread over centre of cooked pastry shell. Cover with rocket and ham, scatter with capers and herbs, drizzle with lemon juice, season with salt and pepper and serve immediately.
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