Ricotta, broad bean and ham tartlets
- May 2012
- 375g puff pastry
- 250g ricotta
- 15g grated parmesan
- zest and juice ½ lemon
- 150g broad beans
- 8 slices of Parma ham
- A large handful of watercress
- Preheat the oven to 220°C/fan200°C/gas 7. Roll out a 375g pack puff pastry to a 30cm x 20cm rectangle. Pierce all over with a fork and put on a baking sheet. Cover with another baking sheet and cook for 15 minutes.
- Remove from the oven, flatten and cut into 8 squares. In a bowl, mix 250g ricotta, 15g grated parmesan and the zest and juice of ½ lemon.
- Blanch 150g broad beans for 2 minutes in salted boiling water. Refresh in cold water, then remove the skins. Fry 8 Parma ham slices for 2 minutes. Top the pastry squares with the ricotta mix, a few broad beans, a slice of fried ham and a handful of watercress.
Rate & review
Or, how about...?
Broad bean recipes
Broad bean, goat’s cheese and SunBlush tomato tarts
This broad bean, goat’s cheese and SunBlush tomato tart recipe uses fresh or frozen shortcrust...
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...