Courgette, ham & ricotta tarts

• ready-rolled sheet puff pastry↗375g g
• courgettes↗2

  diced

• olive oil↗2 tsp tsp
• garlic cloves↗2

  crushed

• double cream↗50ml ml
• pot ricotta250g g
• egg↗1

  lightly beaten

• parmesan↗50g g
• slices ham↗4

  torn

• cherry tomatoes↗200g g

  halved

Step-by-step instructions

1. 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.

2. 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.

3. 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.