Return to listing

Parma ham, fig & Gorgonzola magic tarts

These are so named because they are such a breeze: no making pastry, no rolling out, no lining tins – nothing but the thinnest ready-rolled rounds of melt-in-the-mouth pastry, sitting quietly in the freezer waiting to be summoned for a quick starter or a light lunch.

 
 
 Parma ham, fig & Gorgonzola magic tarts

  Serves 2

Ingredients
 2 Jus-Rol frozen small individual puff pastry rounds, defrosted
 6 slices Parma ham (Sainsbury’s Taste the Difference matured Parma ham 24-month is good)
 4 figs, quartered
 50g Gorgonzola
 oil for greasing
 1 medium egg
Oven temperatures and Conversions
Click here for information
Equipment
There is no list of equipment specified for this recipe.

Delia's How to Cheat at Cooking

Method

Pre-heat the oven to gas mark 6, 200°C. Begin by greasing a small, solid baking tray quite generously.

Now arrange the pastry rounds on the tray, brush each one with some of the beaten egg and arrange the Parma ham all over, taking it right up to the edges and folding it here and there to make it fit.

Next, arrange 8 sections of fig in the centre of each one, divide the cheese in half and scatter small pieces over the figs.

Now bring the edges of the pastry up to make a kind of border, folding them over at the top and pinching the folds together – it’s all quite haphazard, so don’t worry if it doesn’t look perfectly neat.

Add some freshly milled pepper at this point, then finally brush the pastry all round the edge with beaten egg.

Pop them on to a high shelf in the oven and bake till puffy and golden-brown, about 15-20 minutes.

Serve warm with dressed salad leaves.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Roquefort and Leek Tart Serves 4-6

Roquefort and Leek Tart

Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.)

 
 
Portabello mushroom, chorizo & thyme magic tarts Serves 2

Portabello mushroom, chorizo & thyme magic tarts

These are so named because they are such a breeze: no making pastry, no rolling out, no lining tins – nothing but the thinnest ready-rolled rounds of melt-in-the-mouth pastry, sitting quietly in the freezer waiting to be summoned for a quick starter or a

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Rum Baba
27 Jan 2015 18:25
Coffee Break indeed.
27 Jan 2015 21:45
Food and travel Italy
02 Jan 2015 21:21
Ingredients Hoping to make marmalade tomorrow
23 Jan 2015 19:56
Can Anyone Help? Cake release spray
27 Jan 2015 16:44
Books One is fun
02 Jan 2015 20:56
Equipment Thermomix
24 Jan 2015 06:48
Gardening Winter Garden
25 Jan 2015 15:50
 
NetObserver
CMS solutions by REDtechnology.com