Di’s Roast tomato and ricotta tarts
These little tarts are very tasty and easy to make. Ready-made frozen pastry cuts down preparation time when you’re in a hurry, but I like to roll it out further until it is quite thin – the thinner the pastry, the crunchier the crust.
Enjoy warm as a light meal with a ‘well-dressed’ salad, or anytime as a cold snack.
Makes 8 tarts (9cm non-stick mini flan tins)
- 12 grape or cherry tomatoes
- 2 frozen shortcrust pastry sheets, thawed
- ½ medium red onion, very finely diced
- 1 large clove garlic, crushed
- ¼ cup extra virgin olive oil
- 500g fresh ricotta cheese
- 1 egg, lightly beaten
- 2 tblsps parmesan cheese, grated
- 2-3 sprigs oregano, leaves picked
- salt and freshly ground black pepper
- Preheat oven to 180ºC (fan-forced). Cut tomatoes in half and place cut-side up on an oven tray lined with baking paper. Drizzle with a little of the olive oil (about 1 tblsp) and season with salt and pepper. Roast for 15 minutes then set aside to cool.
- Heat 2 tsps olive oil in a small frypan and sauté onions and garlic until soft but not browned. Set aside to cool.
- Cut 4 rounds from each pastry sheet using a 12cm cutter and line 8 lightly greased 9cm flan tins. Place on a large baking tray, prick each tart case with a fork and bake in preheated oven for about 15 minutes or until lightly golden. Allow to cool before filling.
- Combine ricotta in a food processor with cooked onion and garlic, beaten egg, 1 tblsp of the parmesan and the remaining olive oil (about 2 tblsps). Add salt and pepper to taste and blend until smooth.
- Spread ricotta filling in pastry cases and arrange tomato halves on top, pressing into the filling. Place oregano leaves on tomatoes and sprinkle with the remaining parmesan.
- Bake for 20 minutes or until filling is firm. Allow to sit for a few minutes before serving.