Pesto, prosciutto and artichoke tart

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Brush the frying pan with a little oil, then lay on a sheet of filo pastry, leaving some overhang at the edges. Brush with more oil, then lay another sheet over the first at a 45-degree angle. Repeat with the remaining sheets, overlapping as you go, until they are all used up.
2. Spread half the pesto over the base of the tart. In a jug, whisk the eggs and single cream with a little salt and pepper. Pour into the pastry case and scatter over the chopped tomatoes, artichokes and half the prosciutto. Gather in the filo edges to make a crust, then transfer to the oven to bake for 15 minutes.
3. Scatter with the torn mozzarella and remaining prosciutto, then bake for 10 minutes more until just set, golden and bubbling. Dot with the remaining pesto and top with rocket, if you like, to serve.