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BLT tart


  • Preheat oven to 200°C.
  • Place a pastry sheet on a baking tray and prick all over with a fork.
  • Mix together the egg and milk, brush the pastry sheet all over and cook in the oven until golden. Then gently press down with a clean tea towel.
  • While the pastry is cooking, heat 1 tbsp oil in a large pan and fry the prosciutto until crispy. Drain well on kitchen paper towels. 
  • Then lay the tomatoes on the pastry, overlapping a little, leaving an edge all round. Season and cook in the oven for another 3-4 mins.
  • Place prosciutto on top of the tomatoes and then the rocket dressed with a little oil and balsamic.


  • frozen puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • olive oil
  • 6 thin slices prosciutto
  • 3-4 ripe, red tomatoes, sliced
  • freshly ground salt & pepper
  • a handful of baby rocket leaves
  • a splash of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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