Our puff pastry tart is wonderful hot or cold and packed with vibrant spring flavours.
200g new potatoes, halved or quartered into similar-sized pieces
375g ready-rolled puff pastry2 tbsp basil pesto
12 cherry tomatoes, halved
100g frozen peas
100g purple-sprouting or tenderstem broccoli
125g mozzarella cheese, torn into coarse pieces
3 large slices good-quality ham, torn into rough strips
1) Cook the potatoes in a pan of boiling salted water – you want them to be easily pierceable by the tip of a sharp knife but still warm and holding together. Drain and set aside.
2) Preheat the oven to 200C/gas 6. Unroll the puff pastry sheet and trim to measure 30 x 20cm. Place the pastry on a baking sheet. Score a 2cm border all along each edge, then, using a fork, prick the pastry within the border all over. Add to the preheated oven and bake for 12–15 minutes, or until the pastry is beginning to colour and the border has started to rise.
3) Remove the tray from the oven. Spread the pesto across the base of the tart, then lay on the tomato halves, potatoes, asparagus or frozen peas, broccoli spears and mozzarella pieces. Drape the strips of ham across the top and return to the oven. Cook for 10 minutes until the pastry rim is golden and the tomatoes have softened but still hold their shape.