Tomato and Feta Tart with Pesto and Prosciutto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Place puff pastry on chopping board (keeping it on the paper it’s wrapped in) and slice down the middle lengthways, so you have two long rectangles. Using a small knife, very lightly score a 1cm border around the edge of each rectangle and prick inside the border a few times with a fork.
2. Peel pastry from paper and place onto prepared tray with a 2cm space between each piece. Divide first measure of basil pesto between tarts and spread over pastry, keeping within the border. Top with cherry tomatoes, keeping within the border. Season tomatoes and top with feta cheese.
3. Bake in top third of oven for 15 minutes, then bake in lower third of oven for a further 10 minutes, until pastry has puffed up and is golden and base is cooked and crispy.
4. Combine vinegar, honey, olive oil and mustard in a large bowl and whisk well. Peel courgette into long ribbons and set aside. When tart is cooked, remove from oven and transfer to chopping board and cut into slices.
5. Top tart slices with torn pieces of prosciutto. Add courgette ribbons, sliced tomato, and spinach to bowl with balsamic dressing, lightly toss and season to taste.
6. To serve, serve tart on plates or on a chopping board, sprinkle with basil leaves and drizzle remaining basil pesto. Serve spinach salad on the side