Grape tomato and tapenade tarts

Name: Grape tomato and tapenade tarts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed; 250g fresh ricotta; 2 x 200g punnets grape tomatoes; 1 tbsp black olive tapenade; Fresh basil sprigs, to serve

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 12

Cost: $0.50 /serving

Author : Gemma Luongo

spring summer ricotta

Ingredients

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2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed250 grams fresh ricotta2 x 200 grams punnets grape tomatoes1 tbsp black olive tapenadeFresh basil sprigs, to serve

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Instructions

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Step 1

Preheat oven to 180°C. Use an 8.5cm round pastry cutter to cut 12 discs from the pastry. Line twelve 80ml (1/3-cup) capacity muffin pans with the pastry discs.

Step 2

Divide the ricotta among the pastry discs. Top with the tomatoes.

Step 3

Bake for 30-35 minutes or until the pastry is golden. Set aside for 5 minutes to cool. Season with pepper. Top with the tapenade and basil.