1.Preheat the oven to 200°C/180°C fan-forced. Line an oven tray with baking paper. Cut the pastry into 4 x 12cm rounds. Place the pastry rounds on the prepared tray.
2.Spread the ricotta over the 4 rounds, leaving a clean edge. Top with the artichoke quarters and torn prosciutto. Bake in the oven for 20 minutes or until puffed and golden. Sprinkle parmesan over the tarts while still warm.
3.Meanwhile, whisk the oil and juice in a medium bowl until combined; season to taste with salt and pepper. Add the watercress; toss to coat lightly.
4.Serve the warm tarts with watercress salad.
Not suitable to freeze or microwave.Note