Tomato, ricotta and herb tarts
Reduced-fat puff pastry
170 g, (2 x sheets)
Low-fat ricotta cheese
Reduced fat feta cheese
Fresh flat-leaf parsley
Anchovy fillets in oil, drained
2 medium, finely chopped
400 g, grape, red and yellow
½ cup(s), to serve
- Preheat oven to 200°C or 180°C fan-forced. Line two baking trays with baking paper.
- 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.
- 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.
- Bake for 20–25 mins or until pastry is golden. Serve topped with basil and drizzled with vinegar.