Ricotta, prosciutto and artichoke tartlets with watercress
Apr 12, 2013 2:00pm- 25 mins cooking
- Serves 4
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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
- 1Preheat 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.
- 2Spread 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.
- 3Meanwhile, 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.
- 4Serve the warm tarts with watercress salad.
Notes
Not suitable to freeze or microwave.
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