Tomato and Ricotta Tartlets Recipe

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Ingredients:

Serving

2 sheets frozen shortcrust pastry, thawed (use gluten-free option listed above if required)
150 g ricotta cheese , low-fat can be used
1 egg, beaten
4 tsp finely chopped chives
4 tsp finely chopped basil
4 tsp parmesan cheese, finely grated
1 pinch salt
1 pinch pepper
12 cherry tomatoes

Directions:

Preheat oven to 200°C Lightly grease 12 patty pan moulds (small cupcake pans).
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.
Combine all of the remaining ingredients in a bowl.
Spoon the mixture into the cooled pastry shells. Top each with a cherry tomato.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.67 Kcal (342 kJ)
Calories from fat	38.93 Kcal
		% Daily Value*
Total Fat	4.33g	7%
Cholesterol	41.01mg	14%
Sodium	70.82mg	3%
Potassium	337.64mg	7%
Total Carbs	5.92g	2%
Sugars	3.74g	15%
Dietary Fiber	1.29g	5%
Protein	5.42g	11%
Vitamin C	18mg	30%
Iron	0.2mg	1%
Calcium	83.5mg	8%

Amount Per 100 g
Calories	51.24 Kcal (215 kJ)
Calories from fat	24.42 Kcal
		% Daily Value*
Total Fat	2.71g	7%
Cholesterol	25.73mg	14%
Sodium	44.43mg	3%
Potassium	211.86mg	7%
Total Carbs	3.71g	2%
Sugars	2.35g	15%
Dietary Fiber	0.81g	5%
Protein	3.4g	11%
Vitamin C	11.3mg	30%
Iron	0.1mg	1%
Calcium	52.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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