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Grape tomato and tapenade tarts
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ripe roma tomatoes stuffed with flavor, perfect for a sweet, one-bite treat.
Ingredients:
  • 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
  • 250g fresh ricotta
  • 2 x 200g punnets grape tomatoes
  • 20.00 ml black olive tapenade
  • Fresh basil sprigs, to serve
Instructions:
  • Preheat the oven to 180°C. Cut 12 discs from the pastry using an 8.5cm round cutter and line twelve 80ml (1/3-cup) muffin pans with the pastry discs.
  • Spread a generous amount of ricotta evenly over each pastry disc, then layer with the tomatoes.
  • Bake for 30-35 minutes until the pastry is golden. Allow to cool for 5 minutes before seasoning with pepper and topping with tapenade and basil.

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