adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta and antipasto tarts
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Easy and delicious ricotta antipasto tarts.
Ingredients:
  • 6 sheets chilled fillo pastry
  • Spray cooking oil
  • 250g tub ricotta original
  • 6 eggs, lightly beaten
  • 150g Aussie mix, large pieces chopped (see note)
  • 150g hot chilli mix, large pieces chopped (see note)
  • 125.00 ml tasty cheddar shredded
  • 40.00 ml dill sprigs
  • 68.75 gm sweet chilli sauce, to serve
Instructions:
  • Preheat your oven to 180°C or 160°C fan. Lightly spray one sheet of filo with oil and layer another sheet on top. Repeat this process with the remaining sheets to create a stack. Cut the stack into 6 squares and delicately place each square into the 6 holes of a 1/2 cup Texas muffin tin.
  • In a medium bowl, mix ricotta and eggs, then stir in antipasto and cheddar. Season with pepper, then spoon mixture into filo cases. Top with dill and bake for 30-35 minutes until golden and puffed. Serve with sweet chilli sauce.

Similar Recipes