Ricotta and Roast Tomato Pies With Spinach and Bean Salad

"This has all the ingredients that I love and so healthy from Australian BH&G Diabetic Living."
 
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Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat ven to 190C (fan forced).
  • Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
  • Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
  • Put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
  • Reduce oven temperature of 180C fan forced and remove paper and rice.
  • Add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
  • Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
  • bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
  • Add remaining parsley and vinegar to tomatoes and toss to combine.
  • Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
  • To serve put pies on plates and top with tomatoes and serve with the salad.

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RECIPE SUBMITTED BY

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