Courgette, ham & ricotta tarts
- Preparation and cooking time
- Serves 4
Make double the quantity of these simple, summery tarts and have one for lunch the next day
- 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.
USE UP LEFTOVER CREAM: CHEAT'S CARBONARA FOR 2
Whisk 100ml double cream with 1 egg and 50g grated Parmesan before tossing it through 150g cooked spaghetti with some chopped ham.