Name: Ratatouille tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 sheets thawed puff pastry; 250 gram fresh ricotta; 1/2 cup tasty cheese, grated; 1 tablespoon chives, chopped; 2 finger eggplants, cut into 5mm slices; 1 zucchini, cut into 5mm slices; 10 cherry tomatoes, sliced; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; basil leaves, to serve

Ratatouille tarts

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 sheets thawed puff pastry

250 gram fresh ricotta

1/2 cup tasty cheese, grated

1 tablespoon chives, chopped

2 finger eggplants, cut into 5mm slices

1 zucchini, cut into 5mm slices

10 cherry tomatoes, sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

basil leaves, to serve

Method

1.Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.

2.Trim corners of pastry sheets to create 2 rounds and place one on each tray.

3.In a bowl combine ricotta, cheese and chives. Season to taste. Spread half over each pastry round, leaving a 4cm border.

4.Arrange vegetables over ricotta mixture. Drizzle with a little oil and balsamic vinegar. Roll pastry border over, pinching to create a rustic case. Season to taste.

5.Bake 25-30 minutes, until pastry is golden brown. Serve sprinkled with basil leaves.

Try making with ham, asparagus and tomato, or salami, mushroom and onion.
Note

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Ingredients

Method

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