A wonderful puff pastry tart baked with a feta and mascarpone cream and topped with rocket, serrano ham, burrata and pesto.
It tastes incredible – perfect for a tapas spread, as a side dish with dinner, or as a light lunch or supper with a good salad alongside.
Puff pastry tarts are simply delicious, and they can be served warm or cold. The base stays beautifully crisp, and they can be topped with all manner of fillings.
You can adapt my puff pastry tart with serrano ham and burrata to suit you: use Philadelphia instead of mascarpone, Parma ham instead of serrano, mozzarella instead of burrata and spinach instead of rocket.
Top your puff pastry tart with toasted pine nuts and pesto – it is the finishing touch.
Puff pastry tart with serrano ham and burrata
An easy recipe for a puff pastry tart with serrano ham, rocket and burrata.
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Ingredients
- 1 sheet of ready-rolled puff pastry
- 100 g mascarpone (or Philadelphia cream cheese)
- 100 g feta
- 2 spring onions, finely sliced
- Salt and pepper
Toppings
- 70 g serrano ham (or Parma ham)
- 2 handfuls rocket
- 4 tbsp pesto
- 1 burrata
- 30 g pine nuts, toasted in a dry frying pan
- Freshly ground pepper
- A little fresh spring onion and olive oil, optional
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Method
- Lay the puff pastry on a sheet of baking paper.
- Score the pastry with a knife about 2 cm in from the edge all the way round – not deep, just a fine line.
- Bake the pastry in a preheated oven at 200°C (conventional oven, top and bottom heat) for 10 min.
- Meanwhile, mix the mascarpone, feta and spring onions and season with salt and pepper.
- Let the pastry cool slightly, then spread the base with the mascarpone cream.Try not to lift the spoon too much, as this pulls the pastry up. Spread in gentle, sweeping strokes, right out to the line you scored in the pastry.You can dip the spoon in boiling water as you go – it makes it much easier to spread the cream.
- Return the tart to the oven for a further 10-14 min., still at 200°C.
- Top the slightly cooled tart base with rocket, pesto, serrano ham, burrata and pine nuts, and season with freshly ground pepper before serving.You can also drizzle the tart with a little olive oil and scatter over a little fresh spring onion.
Nutrition
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Hej Dianna.
Hvad kan man bruge istedet for pinjekerner? Jeg skal servere den for en veninde som har allergi for alle slags nødder.
Mvh Jeanne
Så lækker og nem at lave
Super nem og hurtih
Tusind tak Elin 🙂
Warm wishes, Dianna
Lækker tærte, som er nem at lave. Importerede gæsterne og passede perfekt på tapasbordet.
Hej Mette
Det er jeg simpelthen så glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Flot at se på,dejlig smag og let at lave. Tak for den
Den smagte super godt og var dejlig nem og hurtig at lave. Tak for opskriften. Har delt med mine søstre.
Hej Fie
Åhhh tak altså, – dejligt den smagte dig 🙂
Warm wishes, Dianna
Super god!
Hej Heidi
Tusind tak altså, så dejligt at høre 🙂
Warm wishes, Dianna
Glæder mig til st prøve denne. Skal kanten ikke pensles med æg, som de andre tærter?
Hej Mette
Jeg pensler kun kanten hvis jeg drysser med sesam, – der bruger jeg oftest bare lidt Lurpak spray eller lignende:)
Warm wishes, Dianna
Hejsa.
Det ser super lækkert ud .
Jeg skal lige høre. Kan man lave bunden i forvejen.. altså om morgenen og vente med at spise den til frokost?
Står nemlig og skal holde rund fødselsdag og overvejer at præcis den skal bruges til buffet .
Venlig hilsen Heidi
Hej Heidi
Det kan du sagten 🙂 Jeg har ofte sat dem på køl, da jeg jo laver mange af retterne i dagtimerne, og så spiser vi det om aftenen. Den smager ligeså dejlig efter en tur på køl 🙂
Warm wishes, Dianna