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Zucchini, Ham and Ricotta Tarts

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“These tarts are delicious for lunch the next day, served cold, or for a picnic.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 350°F.
  2. Roll the pastry from one side to make a rough square, then quarter to make four smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
  3. Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
  4. Mix together the ricotta, cream, egg and parmesan.
  5. Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
  6. Scatter over the ham, tomatoes and zucchini and season with salt and pepper. Bake for 15 mins until the filling is slightly risen and golden.
  7. Serve with salad if you wish.

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