I am very much a spur of the moment cook and by that I mean I open the fridge and simply cook with a tiny bit of planing. Just like that, sometimes that method works and sometimes is doesn’t! However the benefits of being Italian aid me tremendously in my quest to cook fabulous food on demand. My fridge is full of cured meats, cheeses, veg and so much more. With ricotta, Parma ham, and pastry you can win pretty much anyone’s heart over.
Great served with a light salad, as part of your buffet or just because!
- 500g block shortcrust pastry
- 500g ricotta
- 100g parmesan, grated
- 4 large eggs
- Pinch of chilli
- Pinch of oregano
- Small bunch of basil, finely chopped
- Salt and pepper, to season
- 8 baby plum tomatoes, halved
- 6 sheets of parma ham, torn by hand
- Flan case 30cm x 20cm
1. Roll out your pastry to the thickness of a pound coin.
2. Line a pastry tin with the pastry. Cut a sheet of baking parchment and line the tin. Scatter in baking beans. Blind bake for 20 minutes at 180C.
3. Into a bowl tumble in the creamy ricotta, Parmesan and eggs. Stir to combine thoroughly. Add the chilli, oregano, basil and season well with salt and black pepper. Stir and set aside.
4. Halve the plum tomatoes.
5. Tear the Parma ham with your fingers so you have uneven pieces.
6. Remove the tart from the oven. Take out the baking beans and dispose of the parchment.
7. Pour the ricotta mixture into the pre-cooked tart case and spread evenly.
8. Gently squash each tomato into the surface of the tart so they are cosy and just peeping out of the ricotta mixture.
9. Scattter over the Parma ham. Sprinkle over an additional pinch of oregano and bake for 25 minute at 190C.
Slice and enjoy. I love this tart served with a seasonal salad leaf and a drizzle of balsamic.
Carmela x
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