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Tomato, ricotta and corn tarts
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 1 corncob
  • 175g ricotta (see Notes)
  • 20.00 ml finely chopped basil
  • 1 quantity parmesan pastry
  • 250g punnet cherry tomatoes, halved
Instructions:
  • Preheat your oven to 210ºC.
  • Boil the corncob in salted water for 5 minutes until tender. Drain and cool under running water. Cut the kernels off the cob while standing it upright on a chopping board. Mix the kernels in a bowl with ricotta, basil, onion, and egg yolk. Season with salt and pepper, then stir to combine.
  • Cut pastry into 4 equal portions. Roll out each portion into a 15cm square on a lightly floured piece of baking paper. Transfer the pastry squares onto a baking paper-lined oven tray.
  • Spread a generous portion of the ricotta mixture evenly over each square, leaving a stylish 1.5cm border. Effortlessly fold in the border on two sides, then skillfully repeat with the remaining sides. Garnish with elegant tomato halves and season to your heart's desire.
  • Brush the tarts with beaten egg, then bake until the pastry is golden, around 15-20 minutes. Serve fresh or at room temperature, and finish off with a light drizzle of olive oil.

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