Tomato, ricotta and corn tarts

Detailed step-by-step description of how to cook the dish "Tomato, ricotta and corn tarts". Try it by all means

Recipe «Tomato, ricotta and corn tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 corncob, 175g ricotta, 1 tbsp finely chopped basil, 1 green onion, thinly sliced, 1 egg yolk , 1 quantity parmesan pastry, 250g punnet cherry tomatoes, halved, 1 egg, lightly beaten .

Ingredients:

• 1 corncob 
• 175g ricotta 
• 1 tbsp finely chopped basil 
• 1 green onion, thinly sliced 
• 1 egg yolk 
• 1 quantity parmesan pastry 
• 250g punnet cherry tomatoes, halved 
• 1 egg, lightly beaten 

Instructions

1. Preheat oven to 210ºC.
2. 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.
3. 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.
4. 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.
5. 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.