Step 1

Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick texas muffin pan.

Step 2

Cut large pastry sheet into 4 squares. Cut small pastry sheet into 2 squares. Press squares into pan. Combine tomato, olives, ricotta and beans in a bowl. Spoon mixture into pastry cases.

Step 3

Whisk eggs, milk and pesto together in a jug. Season with salt and pepper. Pour over tomato mixture. Sprinkle with prosciutto. Bake for 20 to 25 minutes or until golden and set. Serve.