Ham & ricotta Tart



Preheat oven to 220 ° C. Grease the molds with olive oil and place the flaky pastry in the molds. Prick the pastry several times with a fork and brush with olive oil. Wash the rosemary, drain it off, remove the stems and finely chop the leaves. Cut the cherry tomatoes in quarters and olives into slices. Cut the Serrano into strips. Mix the ricotta, half the ham, rosemary and olives. Add salt and pepper. Divide the mixture into the molds and fill with tomato. Bake 10 to 12 minutes in the oven. At the end of cooking, turn out pies and add the Serrano strips remaining.