|200.00 g||puff pastry — frozen|
|0.00||fresh chillies — 573|
|80.00 g||parma ham — or ham, shavings|
|350.00 g||cherry tomatoes|
|0.00||sea salt and freshly ground black pepper|
|0.00||fresh rosemary — and thyme|
Preheat the oven to 200 °C.
Line a 28 cm greased ovenproof pan or dish with the puff pastry.
Neaten the edges and prick the base with a fork.
Drizzle with a little olive oil.
Arrange half the ham in the bottom of the pastry shell.
Halve the tomatoes and arrange on top of the ham.
Season generously with salt and freshly ground black pepper.
Scatter plenty of rosemary and thyme on top.
Roll out the remaining dough until thinner and cut into strips.
Twist the remaining ham around the dough strips to form spirals and arrange on top of the tart.
Bake for 15 to 20 minutes or until the dough is done and golden brown.
Serve hot directly from the pan.