Ricotta and antipasto tarts

Cooking Appetiziers Ricotta and antipasto tarts

These ricotta and antipasto tarts are simple to make & tasty to eat.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C or 160°C fan. Spray 1 sheet of filo with oil and top with another sheet. Repeat with remaining sheets to make a stack. Cut into 6 squares. Gently ease into 6 holes of a 1/2 cup Texas muffin tin.
  2. Combine the ricotta and eggs in a medium bowl. Add the combined antipasto and cheddar. Season with pepper. Spoon mixture evenly among the filo cases. Sprinkle with dill. Bake for 30-35 minutes or until golden and puffed. Serve with sweet chilli sauce.

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6 sheets Antoniou chilled fillo pastry
Spray cooking oil
250g tub Perfect Italiano ricotta original
6 eggs, lightly beaten
150g Coles Aussie mix, large pieces chopped
150g Coles hot chilli mix, large pieces chopped
1/2 cup Coles brand Australian tasty cheddar shredded
2 tbsp dill sprigs
1/4 cup sweet chilli sauce, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Appetiziers
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