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Ham, tomato and ricotta puffs
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Savory ham tartlets on flaky puff pastry are versatile for any occasion – enjoy warm with a side salad or pack them for a picnic treat.
Ingredients:
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, thawed
  • 700g fresh ricotta
  • 2 eggs, lightly whisked
  • 80g (1/2 cup) diced ham
  • 82.50 ml loosely packed fresh oregano leaves
  • 0.63 gm ground nutmeg
  • Salt & freshly ground black pepper
  • 400g (2 punnets) grape tomatoes, halved
Instructions:
  • Preheat the oven to 230°C. Line 2 baking trays with non-stick baking paper. Cut each pastry sheet in half, then cut each half into quarters. Arrange 8 pieces of pastry on each tray.
  • In a large bowl, combine the ricotta and eggs using a wooden spoon until smooth. Mix in the ham, oregano, nutmeg, salt, and pepper until well combined.
  • Evenly spoon 1 1/2 tablespoons of the ricotta mixture onto each pastry piece, making sure to leave a 1cm border around the edges.
  • Arrange 3 tomato halves in the middle of the ricotta mixture, gently press down with your fingertips, and drizzle with a touch of oil. Season with salt and pepper.
  • Place in a preheated oven until golden brown and puffed, around 25 minutes. Let it cool a bit, then transfer to a wire rack to cool completely. Repeat with the rest of the ingredients. Serve at room temperature.

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