Recipe

Ricotta, prosciutto and artichoke tartlets with watercress

  • 25 mins cooking
  • Serves 4
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Photography by Steve Brown. Styling by Michelle Cranston.

Ingredients

Ricotta, prosciutto and artichoke tartlets with watercress
  • 1 sheet frozen butter puff pastry, partially thawed
  • 200 gram fresh ricotta cheese
  • 4 artichoke hearts, quartered
  • 4 slice (60g) prosciutto, torn
  • 2 tablespoon finely grated parmesan cheese
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1 bunch watercress, picked into sprigs

Method

Ricotta, prosciutto and artichoke tartlets with watercress
  • 1
    Preheat the oven to 200°C/180°C fan-forced. Line an oven tray with baking paper. Cut the pastry into 4 x 12cm rounds. Place the pastry rounds on the prepared tray.
  • 2
    Spread the ricotta over the 4 rounds, leaving a clean edge. Top with the artichoke quarters and torn prosciutto. Bake in the oven for 20 minutes or until puffed and golden. Sprinkle parmesan over the tarts while still warm.
  • 3
    Meanwhile, whisk the oil and juice in a medium bowl until combined; season to taste with salt and pepper. Add the watercress; toss to coat lightly.
  • 4
    Serve the warm tarts with watercress salad.

Notes

Not suitable to freeze or microwave.