Ricotta and antipasto tarts

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

Recipe «Ricotta and antipasto tarts» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.