Oohhh, who can resist juicy cherry tomatoes?
And this recipe makes the most of them.
Three tomato ricotta tarts, perfect for a picnic.
In a bowl, mix 250 gram fresh ricotta cheese, 250 crumbled feta cheese, 2 large eggs (beaten), 1 tablespoon each of chopped basil, dill and mint, 25 gram of Parmesan cheese (substitute cheddar if you need), a dash of salt and pepper.
Separately, chop a punnet of cherry tomatoes into thirds.
You’ll need three sheets of puff pastry for the three bases.
For each tart, lay out a piece of baking paper on a flat tray. Sprinkle the paper with flour.
Lay out the pastry on the tray.
Run a knife around the pastry (be careful not to cut through!).
We need to create a 2cm border, clear all the way around.
Spread your ricotta mix between the three pastry sheets.
Be sure to only spread the mix inside the border line.
Cover the ricotta mix with plenty of tomatoes.
Bake in a hot oven (180 degrees C) for about 15 minutes or until puff pastry border begins to rise and brown.
Delicious when served hot or cold.