1 sheet prepared puff pastry, just thawed and divided into 4 squares
1/2 cup fresh ricotta cheese
1/4 cup grated parmesan
1/4 cup currants
Salt & pepper to taste
4 slices prosciutto, roughly torn
4 small eggs
1 cup baby rocket
Shaved parmesan
Method
Pre-heat the oven to 200°C/ 180°C (fan forced) and line a baking tray with baking paper
Using a small knife, score around the square 11/2cm in from the edge, making sure not to cut through the pastry
In a bowl, mix together the ricotta, parmesan and currants. Season with a little salt and pepper. Spread the cheese mixture into the inner square, leaving the 2cm border around the edge free of filling. Arrange the prosciutto on top.
Bake 20-30 minutes or until pastry is puffed, cooked and golden around the edge.
Crack the eggs one at a time into a small bowl and just break the yolk with a fork, pour immediately onto the hot tarts and return to oven for 2 minutes.
Remove from oven and sprinkle with the rocket leaves and shaved parmesan. Serve immediately.
