About MissCakeBaker

I spend the week running in heels and the weekends in my apron.

Monday, 31 May 2010

Ricotta & Tomato Tarts

I thought I'd bake something savoury for a change. These would be nice picnic food....if we get some nice weather....

The recipe:
375g puff pastry (ready rolled/ready made)
250g ricotta
100g grated Gruyere
2 egg yolks
2 tbsp Dijon mustard
slices of baby plum tomatoes
olive oil to drizzle
fresh thyme leaves

1. Heat oven to 200c/180c fan/gas 6. Roll the pastry out. Cut out 10cm diameter circles and place into a greased muffin tray. Make sure the pastry doesn't overlap and there are no holes in the base.
2. Mix the ricotta, Gruyere, egg yolks and mustard together. Season and spoon into the cases. Finish each tart with 2 slices of tomato and a sprinkling of thyme leaves. Drizzle with olive oil and bake for 20-25 minutes until pastry is brown and filling is set.

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