Zucchini, Ham and Ricotta Tarts

• lb ready rolled puff pastry↗1 lb
• zucchini, finely diced2

  finely diced

• teaspoons olive oil↗2 teaspoons
• garlic cloves, minced↗2

  minced

• tablespoons heavy cream↗3 1⁄2 tablespoons
• ounces ricotta cheese↗9 ounces
• egg, lightly beaten↗1

  lightly beaten

• ounces parmesan cheese, finely grated↗2 ounces

  finely grated

• slices ham, torn into small pieces↗4

  torn into small pieces

• ounces cherry tomatoes, halved↗7 ounces

  halved

Step-by-step instructions

1. 1

   Heat the oven to 350°F.

2. 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. 3

   Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.

4. 4

   Mix together the ricotta, cream, egg and parmesan.

5. 5

   Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.

6. 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. 7

   Serve with salad if you wish.