Name: Freeform ham and cheese tarts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
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

Freeform ham and cheese tarts

You can throw almost anything from the fridge into these ricotta tarts with their ready-made puff pastry crust.

Serves 4

Prep

15M

Cook

40M

Total

55M

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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

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.

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.

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.

Bake for 40 minutes or until filling is just set and pastry is golden.

Scatter tarts with micro herbs. Serve with tomato sauce or chutney, salad greens and cherry tomatoes on the side.

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