Method

Pre-heat the oven to 200˚C.

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Place the sheet of pastry onto a baking tray. Using a small knife, score around the square 2cm in from the edge, making sure not to cut through the pastry.

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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. Arrange the prosciutto on top.

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Place into pre-heated oven for 20-30 minutes or until pastry is puffed, cooked and golden around the edge.

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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.

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Remove from oven and sprinkle with the rocket leaves and shaved parmesan. Serve immediately.