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Categories:Viewed: 20 - Published at: 5 years ago
Ingredients
- 1 lb ready rolled puff pastry
- 2 zucchini, finely diced
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 3 1/2 tablespoons heavy cream
- 9 ounces ricotta cheese
- 1 egg, lightly beaten
- 2 ounces parmesan cheese, finely grated
- 4 slices ham, torn into small pieces
- 7 ounces cherry tomatoes, halved
Method
- Heat the oven to 350°F.
- Roll the pastry from one side to make a rough square, then quarter to make four smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
- Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
- Mix together the ricotta, cream, egg and parmesan.
- Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
- Scatter over the ham, tomatoes and zucchini and season with salt and pepper. Bake for 15 mins until the filling is slightly risen and golden.
- Serve with salad if you wish.
