1Place the pastry on an oven tray lined with baking paper. Roll the sides of the pastry over and mark with a fork to give a decorative edge. Refrigerate for 30 mins.
2Preheat the oven to 200 C.
3Meanwhile, combine the ricotta, Parmesan cheese and parsley in a medium bowl.
4Cover the pastry with a second sheet of baking paper; top with a second baking tray to weigh it down. Bake for 15 mins. Remove top tray and baking paper. Return pastry to the oven for a further 5 mins or until crisp and golden.
5Remove the pastry from the oven and top with the ricotta mixture. Press the olives and tomatoes into the ricotta, then return to the oven for a further 15 mins. Remove from the oven and transfer to a serving platter.
6Top with the sliced ham and micro herbs. Serve with a garden salad, if desired.
Bauer/The Australian Women’s Weekly/Photo: Brett Stevens