lightning cake with ham

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3 1
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. 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. 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. 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.

Nutrition Facts

KCAL
570 kcal
CARBS
26 g
FATS
40 g
PROTEINS
23 g