Name: Antipasto and bean tarts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 1 1/2 sheets frozen ready-rolled puff pastry, partially thawed; 50g semi-dried tomato; 82.50 ml pitted kalamata olives; 100g ricotta cheese, crumbled; 2 x 125g cans four bean mix, drained, rinsed; 3 eggs; 128.75 gm milk; 20.00 gm basil pesto; 45g prosciutto

Antipasto and bean tarts

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Delicious savory pastries, great for antipasto or a convenient lunch option.

Ingredients:

1 1/2 sheets frozen ready-rolled puff pastry, partially thawed
50g semi-dried tomato
82.50 ml pitted kalamata olives
100g ricotta cheese, crumbled
2 x 125g cans four bean mix, drained, rinsed
3 eggs
128.75 gm milk
20.00 gm basil pesto
45g prosciutto

Instructions:

Preheat your oven to 200°C/180°C fan-forced and lightly grease a non-stick 6-hole Texas muffin pan with a 3/4 cup capacity.
Take the large pastry sheet and divide it into 4 squares. Then, do the same with the small pastry sheet, cutting it into 2 squares. Gently press the squares into the pan. In a bowl, mix together tomatoes, olives, ricotta, and beans. Spoon this flavorful mixture into the pastry cases.
In a jug, combine eggs, milk, and pesto, whisk until smooth. Season with salt and pepper. Pour the mixture over the tomatoes. Top with prosciutto. Bake for 20-25 minutes until golden and firm. Serve.

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