Tomato and Ricotta Tartlets

1. 1

   Preheat oven to 200C Lightly grease 12 patty pan moulds (small cupcake pans).

2. 2

   Using an 8cm round fluted cutter, cut 12 rounds of pastry.

3. 3

   Press into the patty pans and lightly prick with a fork.

4. 4

   Bake 10 minutes.

5. 5

   Cool.

6. 6

   Combine all of the remaining ingredients in a bowl.

7. 7

   Spoon the mixture into the cooled pastry shells.

8. 8

   Top each with a cherry tomato.

9. 9

   Spray the tops of the pastry with a fine mist of cooking spray and bake 15 to 20 minutes or until the ricotta mixture is set and the tomato has softened.

* Per serving · 4 servings · Values may vary.

No additional tips available.