Courgette, ham & ricotta tarts
Make double the quantity of these simple, summery tarts and have one for lunch the next day
- 375g ready-rolled sheet puff pastry
- 2 courgettesdiced
- 2 tsp olive oil
- 2 garlic clovescrushed
- 50ml double cream
- 250g pot ricotta
- 1 egglightly beaten
- 50g parmesan
- 4 slices hamtorn
- 200g cherry tomatoeshalved
Nutrition: per serving
- kcal678
- fat51g
- saturates23g
- carbs32g
- sugars5g
- fibre2g
- protein24g
- salt2.1g
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.