Ingredients
-
2
-
150
-
1
-
4
-
4
-
4
-
1
-
1
-
12
-
-
-
-
-
-
Directions
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, 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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Steps
|
1
Done
|
Preheat Oven to 200c Lightly Grease 12 Patty Pan Moulds (small Cupcake Pans). |
|
2
Done
|
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
Done
|
Combine All of the Remaining Ingredients in a Bowl. |
|
4
Done
|
Spoon the Mixture Into the Cooled Pastry Shells. Top Each With a Cherry Tomato. |
|
5
Done
|
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. |
