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Tomato and Ricotta Tartlets

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“a nice appetizer or party food. To make this recipe gluten-free using frozen gluten-free shortcrust pastry (supermarket bought) or use Cream Cheese Pastry - Gluten Free. The original recipe was pulled from a magazine, though I dont know whick one now”
READY IN:
40mins
SERVES:
12
YIELD:
12 tartlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C Lightly grease 12 patty pan moulds (small cupcake pans).
  2. 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.
  3. Combine all of the remaining ingredients in a bowl.
  4. Spoon the mixture into the cooled pastry shells. Top each with a cherry tomato.
  5. 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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