Start your festive feast with these tasty little tarts. They are vegetarian, easy-to-make and full of flavour.
- Preheat oven to 200C/180C fan-forced. Place a baking tray on the top shelf in oven. Grease six 3cm-deep, 9cm-round (base) and 11cm (top) loose-based fluted flan tins.
- Cut each sheet of pastry in half, diagonally. Line tins with a piece of pastry. Trim edges. Prick bases with a fork. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Place tins on hot baking tray in oven. Place tomatoes on separate baking paper-lined baking tray. Place on bottom shelf in oven. Bake pastry cases and tomatoes for 10 minutes. Remove weights or rice and paper. Bake pastry cases and tomato for 5 to 8 minutes or until pastry is golden and cooked and tomato skins have split but not collapsed. Remove from oven. Allow to cool.
- Meanwhile, combine ricotta and cream in a bowl. Season with salt and pepper. Add olives, parsley and thyme. Fold together until just combined.
- Carefully remove pastry cases from tins and place on serving plates.
- Spoon ricotta filling into pastry cases. Top with tomatoes. Sprinkle with lemon rind. Season with salt and pepper. Toss rocket, lemon juice and oil in a bowl. Arrange on top of tarts. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set