Cherry tomato & rocket tartlets

Cherry tomato & rocket tartlets

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Light and fresh, these cherry tomato and rocket tartlets make a great light lunch or dinner starter.

The ingredient of Cherry tomato & rocket tartlets

  1. Frozen shortcrust pastry, thawed
  2. 1 cup fresh ricotta
  3. 1 tablespoon chopped fresh basil
  4. 1/2 cup finely grated parmesan
  5. 100g whole cherry tomatoes, halved
  6. 100g cherry tomatoes, halved
  7. Rocket, to serve
  8. Oil, to serve

The instruction how to make Cherry tomato & rocket tartlets

  1. Preheat oven to 200u00b0c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. combine ricotta, basil and parmesan in a bowl. Divide among cases and top with cherry tomatoes. Drizzle with oil and bake for 20-25 minutes or until golden. Top with rocket and drizzle with more oil.

Nutritions of Cherry tomato & rocket tartlets

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