Zucchini, Ham And Ricotta Tarts

• 1 lb ready rolled puff pastry
• 2 zucchini, finely diced
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 3 1/2 tablespoons heavy cream
• 9 ounces ricotta cheese
• 1 egg, lightly beaten
• 2 ounces parmesan cheese, finely grated
• 4 slices ham, torn into small pieces
• 7 ounces cherry tomatoes, halved

1. Heat the oven to 350u0b0F.
2. 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.
3. Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
4. Mix together the ricotta, cream, egg and parmesan.
5. Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
6. 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.
7. Serve with salad if you wish.

pastry, zucchini, olive oil, garlic, heavy cream, ricotta cheese, egg, parmesan cheese, ham, cherry tomatoes

Taken from www.food.com/recipe/zucchini-ham-and-ricotta-tarts-432291 (may not work)