Detailed step-by-step description of how to cook the dish "Tomato, ricotta and corn tarts". Try it by all means
- Preheat oven to 210ºC.
- Cook corncob in a saucepan of boiling salted water for 5 minutes or until tender. Drain and cool under running water. Stand corncob upright on a chopping board then cut down cob to remove kernels. Place kernels in a bowl together with ricotta, basil, onion and egg yolk. Season to taste with salt and pepper then stir well to combine.
- Divide pastry into 4 pieces. Working with one piece at a time, use a lightly floured rolling pin to roll pastry out on a lightly floured piece of baking paper to form an approximate 15cm square. Repeat with remaining pastry. Place pastry squares on a baking paper-lined oven tray.
- Spread 1/4 of ricotta mixture over each square, leaving a 1.5cm border. Fold in border on two opposite sides, then repeat, folding in remaining opposite sides. Top with tomato halves and season to taste.
- Brush tarts with beaten egg, then bake for 15-20 minutes or until pastry is golden. Serve immediately or at room temperature, drizzled with a little olive oil.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set