Pesto and Tomato Tart with Culatello (serves 4-6)
This quick and easy tart is given a touch of luxury with Marsh Pig's delicately cured culatello. Add a big bowl of salad on the side and you have the perfect light lunch or supper.
1 sheet of ready-rolled puff pastry
½ jar of basil pesto (or use home-made if you have it)
1 punnet of cherry tomatoes
50g Marsh Pig culatello
40g feta cheese
Handful of fresh rocket
Salt and freshly ground black pepper
Pre-heat the oven to 200C/400F/Gas Mark 6. Unroll the puff pastry sheet and lie it, still on its paper wrapping, on a baking tray.
Score a line 2cm in from the edge all the way round, without cutting right through the pastry. Prick the centre section all over with a fork and spread it with pesto. Halve the cherry tomatoes and scatter them on top.
Season with salt and pepper, brush the rim with a little oil and bake for about 20 minutes, until cooked and golden.
Allow to cool. Lightly scrunch the slices of culatello and arrange on top, along with crumbled feta and rocket.