Deli Tarts with Goats Cheese
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 2 sheet frozen puff pastry, just thawed
- 50grams parmesan, grated
- 60grams rocket leaves
- 100grams fresh ricotta
- 200grams roasted capsicum, cut into thin strips
- 200grams chargrilled eggplant, cut into thin strips
- 200grams marinated artichokes, cut into thin strips
- 1 pinch black pepper (for seasoning)
- 50grams goats cheese, crumbled
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1070kJ
Protein
5.4grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 220°C. Lightly grease a 12-hole medium muffin tin. Cut 10cm circles from pastry and press into muffin holes.
Step 2 of 3
Mix ricotta and parmesan in a medium bowl. Season with pepper. Divide mixture into pastry shells.
Step 3 of 3
Arrange capsicum, artichokes and eggplant on top of cheese mixture. Bake for 25 minutes until puffed and golden. Top with rocket leaves and goats cheese.
You might also like
Your identity is kept private from the public