1. Preheat an oven to 180C.
2. To make the pastry: place the flour, salt and butter in a processor and blitz until crumbly. Add the egg and mix until a dough forms. Roll on a lightly floured bench. Line 6 x 10cm tart tins. Bake the pastry blind for 15 minutes. Remove.
3. For the filling: mix the ricotta, egg, garlic and pesto in a small bowl. Spoon into the tart shells and bake for a further 10 minutes. Remove.
4. For the topping: cook the prosciutto in a frying pan until crispy. Place the kale on a baking tray and drizzle with olive oil. Bake for 5 minutes until crispy.
5. Serve the tarts warm, topped with crispy prosciutto and kale.

More quick brunch ideas from Angela

• Watermelon panzanella
• Stuffed pears with goat's cheese