Courgette, ham & ricotta tarts

Courgette, ham & ricotta tarts

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(2 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
Make double the quantity of these simple, summery tarts and have one for lunch the next day

Nutrition and extra info

Nutrition: per serving

  • kcal678
  • fat51g
  • saturates23g
  • carbs32g
  • sugars5g
  • fibre2g
  • protein24g
  • salt2.1g
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Ingredients

  • 375g ready-rolled sheet puff pastry
  • 2 courgettes, diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 50ml double cream
  • 250g pot ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 1 egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 slices ham, torn
  • 200g cherry tomatoes, halved

Method

  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.

  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.

  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.

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Comments (4)

merylwillers's picture

I did it as one big tart. Will try again with no cream the base was too wet even though I cooked it with the topping for more than the recipe said. Very tasty though hubby had 2nd's unheard off1

Frantic Flapjack's picture
4

These were easy to put together and were light and tasty. If I make these again, I will also halve the ham and tomatoes - far too much for the recipe.

hamilk's picture

These tarts are really easy and very very tasty. I didn't use the courgette or garlic, but opted for a tomato and ham alone with a sprinkling of torn basil at the end.

I would halve the amount of ham and tomatoes suggested in the recipe.

natalierachel's picture
4

Thought this was very tasty. I would use slightly less topping next time as I struggled to get it all on.

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