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.
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