Directions:
- Heat the oven to 350°F.
- Roll the pastry from one side to make a rough square, then quarter to make four smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
- Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
- Mix together the ricotta, cream, egg and parmesan.
- Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
- Scatter over the ham, tomatoes and zucchini and season with salt and pepper. Bake for 15 mins until the filling is slightly risen and golden.
- Serve with salad if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 945.23 Kcal (3957 kJ) | ||
| Calories from fat | 613.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.12g | 105% | |
|---|---|---|---|
| Cholesterol | 118.61mg | 40% | |
| Sodium | 837.58mg | 35% | |
| Potassium | 393.03mg | 8% | |
| Total Carbs | 57.07g | 19% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 26.14g | 52% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 4.1mg | 23% | |
| Calcium | 326.2mg | 33% | |
| Amount Per 100 g | |||
| Calories | 320.07 Kcal (1340 kJ) | ||
| Calories from fat | 207.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.07g | 105% | |
|---|---|---|---|
| Cholesterol | 40.16mg | 40% | |
| Sodium | 283.61mg | 35% | |
| Potassium | 133.08mg | 8% | |
| Total Carbs | 19.32g | 19% | |
| Sugars | 0.94g | 11% | |
| Dietary Fiber | 0.96g | 11% | |
| Protein | 8.85g | 52% | |
| Vitamin C | 3.2mg | 16% | |
| Iron | 1.4mg | 23% | |
| Calcium | 110.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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