Ham & asparagus ricotta tarts

Ingredients

• Ham off the bone, finely chopped
• 250g (1 cup) fresh ricotta
• 1 sheet of frozen ready-rolled puff pastry, thawed
• 6-8 asparagus spears
• Olive oil spray
• Shaved parmesan
• Baby rocket leaves

• Method

  1. Preheat oven to 220°C. Combine finely chopped ham off the bone and 250g (1 cup) fresh ricotta. Halve a just thawed sheet of frozen ready-rolled puff pastry. Spread with the ricotta mixture, leaving a 2cm-wide border. Top with 6-8 asparagus spears, woody ends trimmed. Spray with olive oil spray. Bake for 8 minutes or until puffed and golden. Top with shaved parmesan and baby rocket leaves.

  Notes

  • Serve as a starter for a dinner party.