1. Preheat the oven to 200 'C. Grease 4 small cake molds of 10 cm diameter well. 2. In a bowl mix the ricotta and the pieces of Parma ham with salt and lots of freshly ground pepper. 3. Mix in a separate bowl, cut tomatoes with 1 tablespoon chopped parsley, 1 tablespoon thyme leaves salt and freshly ground pepper. 3. Cut out of the puff pastry roll 4 circles with a diameter of 16 cm. Clad play the greased cake tins and prick with a fork holes in the dough, leave some dough overhangs. 4. Sprinkle the bottom with 30 g grated Parmesan cheese and spread the ricotta mixture. Garnish with cherry tomatoes. Fold the overhanging dough back over the filling. Bake in 35 to 40 minutes until tender and lightly browned
Originally Submitted
7/10/2013
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