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Cheesy Vegetarian Tartlets
SERVES: 4 • TOTAL TIME: 1 HOUR 5 MINUTES
Ingredients:
Frozen shortcrust pastry, thawed
1 cup fresh ricotta
1 tbsp chopped fresh basil
½ cup finely grated Grana Padano
100 g cherry tomatoes, halved
Rocket, to serve
Olive oil, to serve
Directions:
Preheat oven to 200˚C. Grease and line four 12 centimetre fluted tart tins (note you can use smaller or larger tins if you prefer) with pastry, trimming excess pastry.
Cover with baking paper and fill with pastry weights or rice. Bake for 8 minutes before removing the baking paper and pastry weights.
Bake for 5 more minutes or until the pastry is a light golden colour.
In a bowl combine ricotta, basil and parmesan and mix well. Divide this mix among the tart tins. Add cherry tomatoes to the top and drizzle with oil.
Bake for a further 20 minutes or until golden. To serve top with rocket and a drizzle of olive oil.