Courgette, ham & ricotta tarts

Contains pork – recipe is for non-Muslims only
Make double the quantity of these simple, summery tarts and have one for lunch the next day

Prep:5 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 678
fat 51g
saturates 23g
carbs 32g
sugars 5g
fibre 2g
protein 24g
salt 2.1g

Ingredients

375g ready-rolled sheet puff pastry
2 courgettes, diced
2 tsp olive oil
2 garlic cloves, crushed
50ml double cream
250g pot ricotta
1 egg, lightly beaten
50g parmesan
4 slices ham, torn
200g cherry tomatoes, halved

Tip

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.

Method

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.
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.
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.