Advertisement

Ingredients

Method

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, August 2010

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement