We found this divine recipe for tomato tarts with Parma ham and ricotta on Caroline’s blog . Serve the cake as an appetizer or eat it for dinner in combination with a tasty salad. Baked in a muffin tin, they make the perfect appetizer. Enjoy!
- 75 grams Parma ham, cut into pieces
- 250 grams ricotta
- 250 grams cherry tomatoes, halved
- 1 tablespoon thyme leaves
- 1 tablespoon parsley, chopped
- 2 rolls of puff pastry from the refrigerator
- Salt and freshly ground black pepper
- 30 grams Parmesan cheese, freshly grated
- Fresh parsley
Preheat the oven to 200 degrees. Grease four small cake tins with a diameter of ten centimeters. In a bowl, mix the ricotta and Parma ham pieces with salt and plenty of freshly ground pepper. In another bowl, mix the diced tomatoes with one tablespoon of chopped parsley, one tablespoon of thyme leaves, salt and freshly ground pepper.
Cut four circles with a diameter of 16 centimeters from the puff pastry rolls. Line the greased cake tins with this and prick holes in the bottom of the dough with a fork, letting some of the dough hang over the edges.
Sprinkle the bottom with the grated Parmesan cheese and divide the ricotta mixture over it. Top with the cherry tomatoes. Fold the overhanging dough back over the filling. Bake the pies for 35 to 40 minutes until done and light brown.