Zucchini Ham And Ricotta Tarts Recipes
ZUCCHINI, HAM AND RICOTTA TARTS
Make and share this Zucchini, Ham and Ricotta Tarts recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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
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- Cut the ends of the zucchini. Cut it lengthwise half way through (see photo above). And then thinly slice the zucchini. Place them in a colander and gently toss with 2 teaspoons of salt. Let it sit for about 30 minutes. This method sweats the zucchini and helps to get rid of excess water. Now, gently squeeze the zucchini slices between your palms in small batches and place them in a medium bowl. Drizzle with olive oil and set aside.
- While the zucchini is sweating, place the ricotta, parsley, lemon juice and 1/8 teaspoon of salt in a food processor. Pulse until nice and smooth and the mixture is light green.
- Unfold the puff pastry on a baking sheet lined with parchment paper. With a sharp knife, score the pastry about ¼ inch from the edges to create a border. Be careful not to cut all the way through though.
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