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    Tomato & Pesto Tart with Ricotta

    Fresh Ideas ImageFresh Ideas
    Tomato & Pesto Tart with Ricotta
    Preparation time is 15minutes
    Cook time is 25minutes
    Total time is 40minutes
    Serve is for 4 people
    Estimated cost per serve is 4.13 dollar
    Difficulty level: 2 out of 4

    8 Ingredients

    Number of servings
    4
    • 2 sheet frozen butter puff pastry, partially thawed
    • 250grams cherry tomatoes
    • 1 pinch freshly ground black pepper
    • 100grams fresh ricotta, crumbled
    • 150grams chunky basil cashew and parmesan dip
    • 2tablespoons small basil leaves
    • 250grams solanato tomatoes
    • 1 pinch pink salt ground (to taste)

    Nutrition per serving

    1840 Kilojoules or 440 Calories
    21% of daily energy intake*
    Protein
    11.4grams
    Fat
    24.2grams
    Carbs
    42.8grams
    Sugars
    7.0grams

    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 200°C. Place baking trays in oven to preheat.

    Step 2 of 3

    Place each pastry sheet onto a sheet of baking paper. Trim to 20x25cm. Spread dip over pastry, leaving a 5cm border around the edges. Sprinkle with half of the ricotta and top with halved tomatoes. Season with salt and pepper. Fold pastry borders in to form an edge.

    Step 3 of 3

    Slide tarts, on baking paper, onto hot trays and cook for 20-25 minutes or until pastry is golden and cooked through. Sprinkle remaining ricotta on top. Garnish with basil leaves to serve.

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