Tomato, Parma Ham And Pesto Tart

• 2 oz cashews
• 5.25 oz arugula
• 2 cloves garlic, peeled and roughly chopped
• 1/2 cup olive oil
• 3.5 oz Parmesan, grated
• 9.5 oz prepared puff pastry, left at room temperature for 10 mins
• 7 oz Parma ham, thinly sliced
• 7 oz sweet peppers stuffed with soft cheese, drained
• 8.75 oz cherry tomatoes

1. Preheat the oven to 400u0b0F. Line an 8 inch diameter tart pan with baking paper. Heat a frying pan and dry fry the cashews until golden. Remove from the heat and allow to cool.
2. Reserve a little arugula for garnish and place the remainder in a food processor with the cashews, garlic, oil and 2 tbsp cheese. Blend to a pesto and season to taste.
3. Trim the pastry to a square and lay in the tart pan, pressing around the edges so it is wavy. Spread over two-thirds of the pesto, then lay over two-thirds of the ham. Top with the peppers, tomatoes and remaining ham and pesto. Sprinkle with the remaining cheese. Bake for 25 mins.
4. Remove from the oven and allow to rest for 5 mins. Remove from the pan and garnish with the reserved arugula.

cashews, arugula, garlic, olive oil, parmesan, parma ham, sweet peppers, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/19996 (may not work)