Guests are about to arrive and you still haven’t prepared anything for the appetizer. In those moments, it’s best to have an easy, seasonal recipe on hand that always works. In the middle of January, with artichokes at their best, this artichoke, ham, and ricotta savory tart is a quick, tasty, and hassle-free solution.
Watch the video with all the steps
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Main ingredients
For 6–8 people
⏱ Preparation time: 10 min
⏱ Cooking time: approx. 30 min
- 1 sheet of puff pastry
- 260 g of artichoke hearts in oil
- 300 g of ricotta
- 3 eggs
- 40 g of grated Grana Parmesan
- 90 g of diced ham
- Salt
- Black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the artichoke, ham, and ricotta savory tart
Drain the ricotta
Before starting, place the ricotta in a strainer so it loses excess liquid. This step is important to achieve a creamy filling without extra water.
Prepare the base mixture
Crack the eggs into a bowl and beat them lightly. Add the drained ricotta, the grated Parmesan, black pepper, and a pinch of salt, being careful not to overdo it because the ham already adds flavor. Mix until you get a smooth cream.
Add the ham
Incorporate the diced ham into the mixture and stir a little more to distribute them well. At this point, the filling is ready.
Prepare the artichokes
Drain the artichoke hearts well to remove excess oil and cut them in half. If any break, it doesn’t matter; it actually looks better inside the tart.
Assemble the tart
Place the puff pastry sheet in a mold, without worrying too much if it is round or square. Arrange it carefully so it doesn’t break. Pour in the filling and distribute it evenly. Place the artichokes spread out over the entire surface.
Close and bake
Close the edges of the puff pastry in a rustic way, without complicating things. Brush the edges with a little beaten egg and bake at 190 ºC for about 30 minutes, keeping an eye on it so it doesn’t burn, as every oven is different.
Resting and cutting
Ideally, let the tart rest for about 20 minutes before cutting it, although if you are short on time, you can serve it sooner. It is perfect both warm and freshly made.
Tips and tricks
Don’t complicate the shape
This tart works just as well with a rustic finish. It doesn’t have to be perfect to be good.
Control the salt
Between the ham and the cheese, the filling already has plenty of flavor. Add salt in moderation.
Better with seasonal artichokes
In winter, artichokes are at their best and make a difference in flavor and texture.
Frequently asked questions
Can I use ricotta interchangeably?
Yes, you can use it. The important thing is to drain it well before mixing it with the eggs.
Can it be prepared in advance?
Yes, you can prepare it a few hours in advance and reheat it slightly before serving.
Is it better to serve it hot or warm?
It works very well warm, when the filling settles and the flavors balance out.
Enjoy your artichoke, ham, and ricotta savory tart!
A simple, seasonal recipe perfect for solving an appetizer without complications.
If you make it, tell me in the comments how it turned out.
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The card
Artichoke savory tart with ham and ricotta
Ingredients
- 1 lámina puff pastry
- 260 g artichoke hearts in oil
- 300 g ricotta
- 3 eggs
- 40 g grated Parmesan cheese
- 90 g diced ham
- Salt
- Black pepper
Instructions
- Drain the ricotta well to remove excess liquid.
- Beat the eggs in a bowl.
- Add the ricotta, Parmesan, pepper, and a pinch of salt.
- Incorporate the diced ham and mix.
- Drain the artichokes, remove excess oil, and cut them in half.
- Place the puff pastry in a mold and adjust it carefully.
- Pour in the filling and spread it evenly.
- Distribute the artichokes over the entire surface.
- Fold the edges of the puff pastry in a rustic way.
- Brush the edges with beaten egg.
- Bake at 190 ºC for about 30 minutes, keeping an eye on the cooking.
- Let it rest for a few minutes before cutting and serving.
Video
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