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Ricotta Tarts

Published Friday, 10 September, 2010 by Mechelle Claire

Quick and easy fingerfood



  • 1 sheet puff pastry
  • 16 cherry tomatoes
  • 1/2 cup ricotta cheese
  • 8 basil leaves
  • pepper


1) Wash and cut your cherry tomatoes in half

2) Cut your puff pastry into quarters (4 pieces) and place onto a baking tray

3) Spread out some ricotta cheese onto the pastry, but leave at least a 1cm space at each corner

4) spread out your tomato onto the pastry slices

5) add the basil leaves on top and sprinkle with some black pepper

6) Add the baking tray to a preheated oven at 180 degrees for 15mins until the pastry is nice and puffed up, golden brown


(Ricotta could be substituted for cheddar or a nice cheese sauce if wanted)


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