Heirloom Tomato Tartlets
Serves
6
Total Time
25mins
Calories
635
I love eating simple quick fresh food and these are so pretty, they should be on Instagram! If you haven’t tried them yet, today is the day! Use heirloom tomatoes if you can for extra colour.
- Ricotta cheese150 gdrained
- Pine nutsas neededtoasted
- Puff pastry1
- Egg1beaten
- Parmesan cheese150 gcubed
- Pink himalayan salt flakesas neededto taste
- Black pepperas needed
- Cherry tomatoes500 g
- Fresh basil leavesas needed
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Line 2 clean baking sheets with parchment paper
- 3. Arrange the sheets of pastry along one bench
- 4. Brush with egg wash
- 5. Add parmesan cheese to the TM5 bowl
- 6. Blend with MC in place 10 sec, speed 10
- 7. Sprinkle about 2 tablespoons onto the first sheet of pastry
- 8. Cover with the second sheet of pastry and repeat
- 9. Cover again. Brush the third layer with the egg wash
- 10. Cut out 4 rounds and place onto a baking tray
- 11. Bake until light golden and let cool - 15 min, 200°C
- 12. Add the ricotta and seasoning to the remaining Parmesan in the Thermomix bowl
- 13. Blend with MC in place 10 sec, speed 7
- 14. Push the centre of each pastry round down with your hand a little
- 15. Spread with the cheese mixture. Top with the remaining ingredients
- 16. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
