Ricotta and tomato tarts
( MAKES 8 )
Photo by Babiche Martens
Try these speedy mini tomato tarts which make a fabulous lunch or nibble. Roasting the tomatoes helps bring out their amazing sweetness. I usually roast double, or triple, the quantity as I love to add them to salads or on bruschetta with fresh mozzarella.
|3 cups||Mixed tomatoes|
|2 Tbsp||Olive oil|
|1 Tbsp||Chopped thyme|
|1 block||Puff pastry, 400g|
|1||Egg, whisked with a fork|
For the filling
- Preheat an oven to 160C.
- Cut any large tomatoes in half or quarters. Place them on a baking tray. Add the oil, thyme and salt and pepper and toss together. Place into the oven for 40 minutes until softened and squidgy.
- Turn the oven up to 180C.
- Roll the pastry on a lightly floured bench. Cut 8 x 8cm discs. With a sharp knife cut a rim 1cm from the edge, without cutting right through. Place the discs onto a flat baking tray lined with baking paper. Brush the edges with egg and prick the centres a few times with a fork. Place into the oven for 15 minutes until puffed and lightly browned. Remove from the oven, you may need to carefully push the centres down. Watch for steam.
- In a small bowl, combine the ricotta, egg and salt and pepper. Place a little into the centre of each pastry case and smooth with the back of a spoon. Top with tomatoes.
- Place back into the oven for 10 minutes until the centre is just set. Remove and cool slightly.
- Serve with a side salad.
For more of Angela's tomato recipes