Savoury Ricotta Tart

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8 Ingredients

3 sheet frozen puff pastry, partially thawed
1/4 cup flat-leaf parsley, roughly chopped
1/2 cup parmesan, finely grated
200grams ricotta
1/2 cup semi-dried tomatoes, chopped (see tip)
1/3 cup pure cream
1 egg, lightly beaten
1tablespoons pine nuts

Nutrition per serving

37% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 210°C. Line a baking tray with baking paper.

Step 2 of 5

Combine ricotta, parmesan, tomato, parsley and cream in a bowl. Season with salt and freshly ground pepper.

Step 3 of 5

Cut a 22cm-diameter round from each pastry sheet. Spread ricotta mixture evenly over 2 of the rounds, leaving a 1cm border. Place one round onto prepared tray. Top with the second round of pastry, ricotta-side up. Place plain pastry round on top. Brush lightly with egg.

Step 4 of 5

Place a 6cm pastry cutter or glass into the centre of the pastry. Press gently to make an indent. Starting from the outer edge, cut pastry into quarters, towards the centre. Cut each quarter into 4 equal small portions making 16 portions in total.

Step 5 of 5

Lift 1 portion up and twist 3 times clockwise, then replace on tray. Lift the next section and repeat twisting in the opposite direction. Continue around the circle until all sections are twisted. Brush top with egg and sprinkle with pine nuts. Bake for 25 minutes or until pastry is puffed, golden and cooked through. Stand for 10 minutes before serving.