Tomato and Ricotta Tartlets |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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a nice appetizer or party food. To make this recipe gluten-free using frozen gluten-free shortcrust pastry (supermarket bought) or use Cream Cheese Pastry - Gluten Free. The original recipe was pulled from a magazine, though I dont know whick one now Ingredients:
2 sheets frozen shortcrust pastry, thawed (use gluten-free option listed above if required) |
150 g ricotta cheese, low-fat can be used |
1 egg, beaten |
4 teaspoons finely chopped chives |
4 teaspoons finely chopped basil |
4 teaspoons parmesan cheese, finely grated |
1 pinch salt |
1 pinch pepper |
12 cherry tomatoes |
Directions:
1. Preheat oven to 200°C Lightly grease 12 patty pan moulds (small cupcake pans).
2. Using an 8cm round fluted cutter, cut 12 rounds of pastry. Press into the patty pans and lightly prick with a fork. Bake 10 minutes. Cool.
3. Combine all of the remaining ingredients in a bowl.
4. Spoon the mixture into the cooled pastry shells. Top each with a cherry tomato.
5. Spray the tops of the pastry with a fine mist of cooking spray and bake 15 to 20 minutes or until the ricotta mixture is set and the tomato has softened.
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