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Roasted baby tomato and olive ricotta tarts
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Kick off your celebration with flavorful vegetarian tarts, simple to make and bursting with taste.
Ingredients:
  • 3 sheets frozen shortcrust pastry, partially thawed
  • 400g tomato medley mix (see notes)
  • 400g fresh ricotta (see notes)
  • 126.25 gm thickened cream
  • 187.50 ml pitted green olives, quartered lengthways
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 20.00 ml fresh lemon thyme leaves
  • 1 tsp finely grated lemon rind
  • 20g baby rocket
  • 10.60 gm lemon juice
  • 4.60 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Place a baking tray on the top shelf. Grease six 9cm-round (base) and 11cm (top) loose-based fluted flan tins that are 3cm deep.
  • Slice each pastry sheet in half diagonally. Use each piece to line tins, trimming the edges. Prick the bases with a fork and line with baking paper. Fill with ceramic pie weights or uncooked rice. Place tins on a hot baking tray in the oven. Meanwhile, place tomatoes on a separate baking paper-lined tray on the bottom shelf of the oven. Bake both pastry cases and tomatoes for 10 minutes. Remove weights or rice and paper, then bake for an additional 5 to 8 minutes until pastry is golden and tomatoes have split but are not collapsed. Once done, take out of the oven and let cool.
  • In a bowl, mix ricotta and cream, season with salt and pepper, then add olives, parsley, and thyme. Gently fold until combined.
  • Gently transfer the pastry cases from the tins to the serving plates.
  • Fill the pastry cases with ricotta, then layer tomatoes on top. Sprinkle with lemon zest and season with salt and pepper. Toss rocket in a bowl with lemon juice and oil. Arrange over the tarts and serve promptly.

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