Cherry tomato & rocket tartlets

Name: Cherry tomato & rocket tartlets
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: Frozen shortcrust pastry, thawed; 240.00 gm fresh ricotta; 20.00 ml chopped fresh basil; 125.00 ml finely grated parmesan; 100g whole cherry tomatoes, halved; 100g cherry tomatoes, halved; Rocket, to serve; Oil, to serve

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Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 65 minutes

Servings: 4

Author : Miranda Farr

easy quick starter

Ingredients

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Instructions

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Preheat oven to 200°c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. combine ricotta, basil and parmesan in a bowl. Divide among cases and top with cherry tomatoes. Drizzle with oil and bake for 20-25 minutes or until golden. Top with rocket and drizzle with more oil.