Tomato and Ricotta Tartlets

"a nice appetizer or party food. To make this recipe gluten-free using frozen gluten-free shortcrust pastry (supermarket bought) or use recipe#220039. The original recipe was pulled from a magazine, though I dont know whick one now"
 
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Ready In:
40mins
Ingredients:
9
Yields:
12 tartlets
Serves:
12
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ingredients

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directions

  • Preheat oven to 200°C Lightly grease 12 patty pan moulds (small cupcake pans).
  • Using an 8cm round fluted cutter, cut 12 rounds of pastry. Press into the patty pans and lightly prick with a fork. Bake 10 minutes. Cool.
  • Combine all of the remaining ingredients in a bowl.
  • Spoon the mixture into the cooled pastry shells. Top each with a cherry tomato.
  • Spray the tops of the pastry with a fine mist of cooking spray and bake 15 to 20 minutes or until the ricotta mixture is set and the tomato has softened.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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