![Summer tomato, feta and ham tart](https://www.allysongofton.co.nz/content/recipes/3191.jpg?width=320&height=479&fit=bounds)
Ingredients
- 400 gram block short savoury pastry, defrosted
- ½ cup ricotta or cottage cheese
- 1-2 ham steaks, diced
- 100 grams feta cheese, diced
- 12 semi-dried tomato halves in oil, drained
- 1 cup grated mozzarella cheese
- 1 tablespoon chopped thyme
Method
- Preheat the oven to 200ºC. Great a 21cm round enamel pie dish or similar.
- On a lightly floured board, roll the pastry to a 30cm circle. Place in the prepared pie dish allowing the excess to hang over the sides.
- Spread the ricotta over the pastry base. Scatter over the remaining ingredients. Fold the overhanging pastry roughly over the pie. Brush with milk or beaten egg to glaze.
- Bake in the preheated oven for 30-35 minutes until golden. Drizzle with olive oil, scatter over fresh herbs, olives and capers.
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