Courgette, ham & ricotta tarts
- Preparation and cooking time
- Serves 4
- 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.