Gammon, Cranberry and Chestnut Tart
- 225g cooked gammon, cut into strips or chunks
- 1x 500g pack prepared chilled bought puff pastry
- 3 tablespoons cranberry sauce
- 50g chestnuts, walnuts and/or pecan nuts, roughly chopped
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Roll out puff pastry into a rectangle marked 20 x 30cm rectangle. Score a line in the pastry 2cm from the edge.
Spread cranberry sauce over the pastry within the scored rectangle. Sprinkle with the gammon and nuts.
Bake in oven for about 20 minutes until the pastry is well-risen and golden.
Serve either hot or cold as a snack or as part of a buffet.