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Easy antipasto tarts recipe
Easy antipasto tarts recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and delicious vegetarian antipasto tarts.
Ingredients:
  • 2 sheets frozen puff pastry, just thawed
  • 250g ricotta
  • 290g Deli Semi Dried Tomatoes with Kalamata & Fetta
  • 35g pkt Salsa Verde Finishing Drizzle
  • 120g pkt Australian 4 Leaf Salad
Instructions:
  • Preheat your oven to 220°C and line 2 baking trays with baking paper. Place 1 pastry sheet on each tray. Use a sharp knife to make 6cm-long cuts, 1cm apart, starting from one edge and repeating on the opposite edge of each sheet.
  • Spread a generous layer of ricotta along the center of each pastry sheet. Top the ricotta with the antipasto mixture. Fold the strips over the filling in an alternating pattern to completely enclose the delicious ingredients.
  • Bake until golden brown and puffed, about 20-25 minutes. Cut each tart in half, then place on serving plates. Drizzle with salsa verde and serve with salad leaves.

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