- 375g ready-rolled sheet puff pastry
- 2 courgettes, diced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tsp olive oil
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 is an Italian cheese made from whey and traditionally a by-product of…
- 1 egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g parmesan
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
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.
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.
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.
Use up leftover cream: Cheat's carbonara for 2Whisk 100ml double cream with 1 egg and 50g grated Parmesan before tossing it through 150g cooked spaghetti with some chopped ham.