Tomato, ham and ricotta tarts

Tonight’s dinner was needed in a hurry. After a day walking the length and breadth of Kew Gardens everyone was hungry and tired.

I adapted a recipe I found while rifling through August’s Good Food Magazine on the lookout for dishes to showcase our homegrown tomatoes.

Sam and Arlo have been picking our tomatoes daily – eating them like sweets. So I’d not even got to try a single one myself. I resorted to picking them at night and hiding a secret stash in the fridge. I’ve now saved up enough to make the tarts.

I’d like to say I made the puff pastry myself, especially as we learnt how to do it at Leiths, however I don’t have much in the way of time these days so I resorted to the ready made stuff. It did a ruddy marvellous job of puffing up and going golden though so I’m more than happy with the results.

Here’s the recipe:

Tomato, ham and ricotta tarts
Serves 4


375g ready-rolled sheet puff pastry
50ml double cream
250g pot ricotta
1 egg , lightly beaten
50g Parmesan
2 slices ham , torn
150g cherry tomatoes , halved
Small handful of basil leaves

1. Heat oven to 200C/180C fan/gas 6. Roll the pastry from one side to make a rough square, then quarter to make 4 smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.

2. Meanwhile, mix together the cream, ricotta, egg and Parmesan.

3. Remove the tarts once they’ve puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border. Scatter over the ham and tomatoes, season, then bake for 15 mins until the filling is slightly risen and golden. Scatter with torn basil leaves. Serve with salad, if you like.

Puff pastry tarts like this are such a winner for a speedy weeknight supper. The boys all loved them, Sam wanted seconds and Matthew’s vanished in about 20 seconds. I’ve saved one for Matthew  to have at work – I bet it’ll be fab cold actually.


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
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4 Responses to Tomato, ham and ricotta tarts

  1. Looks good! I do something similar for a ‘There’s not enough time’ supper. I have to admit that I always use shop bought puff pastry, though I’m sure home made is much better I just don’t have the time to do it!

  2. Must give this a try… in fact, looking down your posts, must give most of them a try. In fact, I’d better blogroll you so I can keep up-to-date with the recipes!

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