ZUCCHINI, HAM AND RICOTTA TARTS

Zucchini, Ham and Ricotta Tarts image

Provided by English_Rose

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Previous Next

1 lb ready rolled puff pastry
2 zucchini, finely diced
2 teaspoons olive oil
2 garlic cloves, minced
3 1/2 tablespoons heavy cream
9 ounces ricotta cheese
1 egg, lightly beaten
2 ounces parmesan cheese, finely grated
4 slices ham, torn into small pieces
7 ounces cherry tomatoes, halved

Steps:

Heat the oven to 350°F.
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.
Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
Mix together the ricotta, cream, egg and parmesan.
Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
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.
Serve with salad if you wish.

Nutrition Facts : Calories 912, Fat 64.5, SaturatedFat 22.7, Cholesterol 117.2, Sodium 590, Carbohydrate 59.9, Fiber 3.4, Sugar 4.3, Protein 24.8