Courgette Ham Ricotta Tarts Food

RICOTTA, HAM AND SCALLION TART

Ricotta, Ham and Scallion Tart image

Provided by Food Network Kitchen

Time 40m

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 13.8-ounce tube refrigerated pizza crust dough
1/2 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2 to 3 bunches scallions
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill or tarragon
Freshly ground pepper
5 ounces deli-sliced ham, cut into 1/2-inch pieces

Steps:

Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.
Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.
Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.
Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.
Photography by Antonis Achilleos

Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 115 milligrams, Sodium 1,165 milligrams, Carbohydrate 51 grams, Fiber 1.5 grams, Protein 18 grams

ZUCCHINI, HAM AND RICOTTA TARTS

Zucchini, Ham and Ricotta Tarts image

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

Ingredients

1 lb ready rolled puff pastry
2 zucchini, finely diced
2 teaspoons olive oil
2 garlic cloves, minced
3 1/2 tablespoons heavy cream
9 ounces ricotta cheese
1 egg, lightly beaten
2 ounces parmesan cheese, finely grated
4 slices ham, torn into small pieces
7 ounces cherry tomatoes, halved

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