Easy summer tart (From Wirral Globe)

Easy summer tart

11:30pm Sunday 21st June 2009

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One of my favourite pastry dishes, perfect cut into dinky squares to be eaten as a hot canape, is Pesto, Ham and Boursin Tart

It couldn't be easier. You'll need: 1 packet ready rolled puff pastry, 2-3 slices ham, 1 Boursin original garlic and herbs soft cheese, 3-4 tBsp green pesto (I always keep Sacla in the fridge) and 1 free range egg

Line a baking or swiss roll tray with greaseproof paper.

Heat the oven to 200degrees C.

Lay half the pastry onto the baking tray (no need to cut into two halves.

Spread with pesto generously, then top with slices of ham, leaving a border of about 2 inches on all sides.

Crumble half the packet of Boursin over the tart.

Fold over the pastry and with a fork, press all four edges shut, crimping the edges with the prongs of the fork.

Beat the egg and brush over the pastry.

Bake for 20 minutes or until pastry in golden brown and crisp all over.

Serve warm or cold.

Feel free to add sliced black olives, tapenade instead of pesto, sliced tomatoes, basil.. over to you.

Finally, if you have left over ingredients from the tart, try as an unusual toasted sandwich combination!

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