Courgette, Ham and Rocotta Tarts
Over a year ago
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Ingredients
- 375g ready rolled puff pastry sheets
- 2 courgettes diced
- 2tsp olive oil
- 2 garlic cloves crushed
- 50ml double cream
- 250g pot ricotta
- 1 egg, lightly beaten
- 50g Parmesan
- 4 slices ham, torn
- 200g cherry tomatoes, halved
Accompaniment
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Description
Make double the quantity and save some for lunch the next day.
Method
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1
Heat oven to 200C/180C fan/gas 6.
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 minutes until puffed and golden.
Meanwhile, fry the courgettes in the oil until soft and golden, stirring in the garlic for the final minute.
Mix together the cream, ricotta, egg and Parmesan.
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 courgettes, season, then bake for 15 minutes until the filling is slightly risen and golden. Serve with salad, if you wish.
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