San Daniele puff slice

proscuitto san daniele sliceI had a Ready, Steady, Cook challenge land in my inbox recently and the ingredients to use were Italian and two of my very favourite products, Prosciutto San Daniele and Grana Padano.

I was to invent a recipe using these products and I would be in a competition up against others, the winner will receive £450 worth of cookery lessons at La Cucina Caldesi which would be a dream come true for me.

But what to do? Make a pasta with them? Use them in a risotto? Wrap scallops or mozzarellas in them or something completely wild? I’m sure there will be some entries much more creative than mine but…

One thing I did learn in Italy was that some ingredients like Prosciutto San Daniele are so unique and so delicious that tampering with them too much can actually take away from the end dish so I decided I wanted to keep them as untouched as possible. After much thought I went for a very simple recipe but one that would allow each product to shine. We were also staying in the caravan the weekend I decided to try the recipe out which proves that excellent recipes can be made in the tiniest of spaces

Prosciutto San Daniele Slice
Serves 4
A simple but effective recipe to show prosciutto San Daniele and grana Padano off to the maximum
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 250g cherry tomatoes
  2. balsamic vinegar
  3. sea salt
  4. 1 sheet of puff pastry unrolled
  5. 10 wafer thin slices of prosciutto San Daniele
  6. large flakes of grana Padano
  7. rocket to decorate
  8. Black pepper to grind on top
Instructions
  1. Chop the cherry tomatoes into four and place in a bowl, add a generous dash of balsamic vinegar and sea salt and leave to marinade for 10 minutes
  2. Preheat the oven to 220C (200C fan)
  3. Using a sheet of ready made puff pastry, unroll and leave on the baking paper, lay on a baking tray.
  4. Score a line on the pastry with a sharp knife about 2cms from the edge all the way round.
  5. Sprinkle the tomatoes over the pastry avoid using too much liquid as it will make your pastry soggy. The excess liquid can be used to dress a salad to accompany your finished slice.
  6. Place in the oven to bake for 25 minutes or until golden and risen
  7. Once out of the oven scatter the slices of Prosciutto San Daniele over the top and follow with the flakes of Grana Padano. Use rocket to decorate on top
  8. Grind black pepper over and serve in slices with a fresh salad for a quick and tasty lunch or starter.
Notes
  1. To vary, individual tarts can be made by cutting the pastry into 4 initially
  2. Vary with a base of roasted red onion, leek and red pepper in the place of the cherry tomatoes.
MarisWorld http://marisworld.co.uk/
A couple of photos I took during the making – scoring the pastry

scoring the puff pastry

Just out of the oven and ready to serve – please note I covered only one side of the tomatoes with rocket as I knew my 5 year olds wouldn’t eat it, as it is they ate every scrap of their rocket free half.

san daniele puff slice

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