Roasted baby tomato and olive ricotta tarts
- 16.03.2021
- 804
Start your festive feast with these tasty little tarts. They are vegetarian, easy-to-make and full of flavour.
Recipe «Roasted baby tomato and olive ricotta tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 sheets frozen shortcrust pastry, partially thawed, 400g tomato medley mix, 400g fresh ricotta, 1/2 cup thickened cream, 3/4 cup pitted green olives, quartered lengthways , 2 tbsp finely chopped fresh flat-leaf parsley leaves, 1 tbsp fresh lemon thyme leaves, 1 tsp finely grated lemon rind , 20g baby rocket, 2 tsp lemon juice, 1 tsp extra virgin olive oil.
Ingredients:
- 3 sheets frozen shortcrust pastry, partially thawed
- 400g tomato medley mix
- 400g fresh ricotta
- 1/2 cup thickened cream
- 3/4 cup pitted green olives, quartered lengthways
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- 1 tbsp fresh lemon thyme leaves
- 1 tsp finely grated lemon rind
- 20g baby rocket
- 2 tsp lemon juice
- 1 tsp extra virgin olive oil
Instructions
- 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.