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Courgette, Ham and Ricotta Tarts |
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| Serves 4 |
Prep 5 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
375g ready-rolled puff pastry sheet
2 courgettes, diced
2 tsp olive oil
50ml double cream
250g pot ricotta
1 egg, lightly beaten
50g parmesan
4 slices ham, torn
200g cherry tomatoes, halved
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Heat oven to 200c/ 180C Fan/
Gas 6. Roll the pastry from one side to make a rough
square, then quarter to make 4 smaller squares. Prick all
over with a fork, transfer to a baking sheet and bake for
15 mins until puffed and golden.
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Meanwhile, fry the courgettes
in the oil until soft and golden. Mix together the cream,
ricotta, egg and parmesan.
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Remove the tarts once they've
puffed up, flatten the middles and thickly spread the
ricotta mixture over, leaving a small border. Scatter over
the ham, tomatoes and courgette, season and bake for 15
mins until the filling is slightly risen and golden. Serve
with a salad, if you like.
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DAILY
DINNERS 
