10oz/275g puff pastry For the topping: 2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 14oz/400g can chopped tomatoes few sprigs fresh basil salt and ground black pepper 8 fresh tomatoes, sliced 4 slices Parma ham olive oil for drizzling Lamb's tongue lettuce for decoration
Instructions
1) Roll out the pastry to 1/4"/.5cm thick. Using a 4"/10cm cutter or saucer, cut out 4 rounds. Place on a greased baking sheet and leave in the fridge to chill thoroughly to make sure the pastry rises evenly.
2) Meanwhile make the tomato sauce topping. Heat oil in a pan and fry onion and garlic over a gentle heat until softened, but not browned. Add chopped tomatoes and continue cooking until the sauce has reduced and thickened. Stir in basil and cook for 2 minutes more. Season with salt and plenty of freshly ground black pepper. Remove from heat and leave to cool.
3) Remove pastry circles from the fridge. Spread cooled tomato mixture evenly over the top. Arrange sliced tomatoes on the sauce, overlapping in roof-tile fashion. Place a slice of Parma ham on top, then drizzle with olive oil.
4) Place in a preheated oven, 400F, 200C for 15-20 minutes or until pastry is cooked through and risen. Serve hot or warm decorated with lamb's tongue lettuce.
