Ingredients
• 300g fresh ricotta
• 3 eggs, lightly beaten
• 100g leftover tasty cheese, grated
• 1 cup leftover finely chopped leg ham
• 1 green shallot, finely sliced
• 1 tsp dried Italian herbs
• Sea-salt flakes and freshly ground black pepper, to season
• 2 sheets ready-rolled frozen puff pastry, partially thawed
• Extra 1 egg, lightly beaten
• 1 tsp sesame seeds
• Micro herbs, to serve
• Tomato sauce or chutney, to serve
• Leftover salad greens, to serve
• Leftover cherry tomatoes, halved, to serve
Method
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Preheat oven to 190°C. Line 2 oven trays with baking paper. Put ricotta and eggs in a large bowl and whisk until well combined. Stir in cheese, ham, shallot and Italian herbs, then season.
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Put pastry on prepared trays. Trim off pastry corners to create a rough circle. Spoon 1⁄2 of the mixture into centre of 1 sheet and spread, leaving a 5cm pastry border. Using your hands, carefully fold pastry edges over filling, gathering and pinching pastry as you go, bringing it in towards centre.
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Brush pastry border with a little of the extra egg and sprinkle with 1⁄2 of the sesame seeds. Repeat Steps 2-3 with remaining pastry, filling, extra egg and sesame seeds.
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Bake for 40 minutes or until filling is just set and pastry is golden.
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Scatter tarts with micro herbs. Serve with tomato sauce or chutney, salad greens and cherry tomatoes on the side.