Roasted baby tomato and olive ricotta tarts

Recipes / Vegetarian

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

  1. 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.
  2. 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.
  3. Meanwhile, combine ricotta and cream in a bowl. Season with salt and pepper. Add olives, parsley and thyme. Fold together until just combined.
  4. Carefully remove pastry cases from tins and place on serving plates.
  5. 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.