Courgette, ham & ricotta tarts
Ingredients
- Step 1 375g ready-rolled sheet puff pastry
- Step 2 2 courgettes , diced
- Step 3 2 tsp olive oil
- Step 4 2 garlic cloves , crushed
- Step 5 50ml double cream
- Step 6 250g pot ricotta
- Step 7 1 egg , lightly beaten
- Step 8 50g parmesan
- Step 9 4 slices ham , torn
- Step 10 200g cherry tomatoes , halved
Calories: 678
Carbohydrate: 32 g
Protein: 24 g
Fat: 51 g
Cook time: 35 minutes
Prep time: 5 minutes
Total time: 40 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Snack
Supper
Mediterranean
Josh Eagleton
30-60 minute
4 serving
800 kcal or less
Cherry tomato
Cherry tomato
Courgette
Courgette
Dinner party
Easy
Everyday
Good Food
Ham
Lunchbox
Main
Midweek meal
Parmesan
Puff pastry tart
ricottum
ricottum
Savoury tart
summer
Tart
Tartlet
Directions
- Step 1 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.
- Step 2 Meanwhile, fry the courgettes in the oil until soft and golden, stirring in the garlic for the final min. Mix together the cream, ricotta, egg and Parmesan.
- Step 3 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, then bake for 15 mins until the filling is slightly risen and golden. Serve with salad, if you like.