Antipasto and bean tarts

Antipasto and bean tarts


These little savoury pastries are perfect as antipasto or simply as everyday lunch-box fillers.

The ingredient of Antipasto and bean tarts

  1. 1 1/2 sheets frozen ready-rolled puff pastry, partially thawed
  2. 1/4 cup (50g) semi-dried tomatoes, chopped
  3. 1/3 cup pitted kalamata olives
  4. 100g ricotta cheese, crumbled
  5. 2 x 125g cans four bean mix, drained, rinsed
  6. 3 eggs
  7. 1/2 cup milk
  8. 1 tablespoon basil pesto
  9. 3 slices (45g) prosciutto, chopped

The instruction how to make Antipasto and bean tarts

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick texas muffin pan.
  2. Cut large pastry sheet into 4 squares. Cut small pastry sheet into 2 squares. Press squares into pan. Combine tomato, olives, ricotta and beans in a bowl. Spoon mixture into pastry cases.
  3. Whisk eggs, milk and pesto together in a jug. Season with salt and pepper. Pour over tomato mixture. Sprinkle with prosciutto. Bake for 20 to 25 minutes or until golden and set. Serve.

Nutritions of Antipasto and bean tarts

fatContent: 307.354 calories
saturatedFatContent: 17.1 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 24.6 grams carbohydrates
cholesterolContent: 12.6 grams protein
sodiumContent: 121 milligrams cholesterol


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