Tomato, ricotta and herb tarts
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Crumbly cheese and fresh tomatoes are baked to perfection in this Italian-style pastry. Serve hot or save one for tomorrow (if there are any left!).
Ingredients
Reduced-fat puff pastry
170 g, (2 x sheets)
Low-fat ricotta cheese
150 g
Reduced fat feta cheese
50 g
Fresh chives
2 tbs
Fresh flat-leaf parsley
1 tbs
Salted anchovies in oil, drained
2 medium, finely chopped
Cherry tomatoes
400 g, grape, red and yellow
Fresh basil
½ cup(s), to serve
Balsamic vinegar
2 tbs
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line two baking trays with baking paper.
2
Cut three 11cm rounds from each sheet of pastry, then carefully transfer to prepared trays. Using a sharp knife, score a 1cm border on each pastry round. Place in the refrigerator to chill for 20 mins.
3
Combine ricotta, feta, chives, parsley and anchovies in a bowl. Season with freshly ground black pepper. Spread ricotta mixture over pastry rounds, leaving the border clear. Top with tomatoes.
4
Bake for 20–25 mins or until pastry is golden. Serve topped with basil and drizzled with vinegar.
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