lightning cake with ham

Name: lightning cake with ham
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of Pâte feuilletée (étagère réfrigérée ; par exemple chez tante Fanny); 40 g Parmesan (piece); 4 Stem/s flat leaf parsley; 250 g Ricotta; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g black olives (without stone); 60 g dried soft tomatoes; 250 g sliced boiled ham; 7-10 Tbsp Herbs

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Hearty cake with a Mediterranean topping: this lightning-fast recipe gives us a really delicious dinner in no time.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of Pâte feuilletée (étagère réfrigérée ; par exemple chez tante Fanny)
40 g Parmesan (piece)
4 Stem/s flat leaf parsley
250 g Ricotta
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g black olives (without stone)
60 g dried soft tomatoes
250 g sliced boiled ham
7-10 Tbsp Herbs

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Unroll the puff pastry and place it on the baking tray with the baking paper. Prick several times with a fork.
2
Finely grate the parmesan. Wash parsley, shake dry, chop finely. Mix both with ricotta, season with salt and pepper. Pre-bake the dough in the oven for 7-8 minutes.
3
Coarsely chop the olives and tomatoes. Take out the dough and brush with ricotta. Sprinkle with olives and tomatoes. Continue baking for about 10 minutes. Cover with ham and sprinkle with herbs as desired.