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Photo of Ricotta cheese tarts by WW

Ricotta cheese tarts

10
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Quick and easy to whip up, these tarts a perfect for dinner in a flash, with light and crispy puff pastry, topped with creamy cheeses and a fresh red and green salad.

Ingredients

Reduced-fat puff pastry

1 sheet(s), just thawed

Reduced-fat ricotta cheese

240 g, (1 cup)

Reduced fat feta cheese

100 g

Cherry tomatoes

250 g, quartered

Lebanese cucumber

1 medium, finely chopped

Fresh flat-leaf parsley

1 cup(s), coarsely chopped

Fresh mint

¼ cup(s), coarsely chopped

Lemon juice

1 tbs

Olive oil

1 tbs

Garlic

1 clove(s), crushed

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut pastry into quarters and place on prepared tray. Combine ricotta and feta in a small bowl. Spread over pastry, leaving a 1cm border. Bake for 20 minutes or until golden brown and puffed.
  2. Meanwhile, combine tomato, cucumber, parsley, mint, lemon juice, oil and garlic in a bowl. Season. Top warm pastry squares with tomato salad.

Notes

SERVING SUGGESTION: Mixed salad leaves.

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