As Annabel says these are the quickest, easiest and most delicious tarts. Adding some pesto to taste gives them a real hit of flavour! Recipe by Annabel Langbein
Ingredients
- 600g flaky pastry (bought or homemade)
- 1 cup ricotta
- 1/4 cup pesto e.g rocket or basil
- 2 medium zucchinis
- 8 small tomatoes
- olive oil
- salt and black pepper
Method
- Heat oven to 220 degrees.
- Roll out pastry to 0.3cm thick and cut into 16 rounds, approx 11cm in diameter. Place on trays and chill until ready to cook.
- Combine ricotta with pesto and season to taste.
- Place a teaspoon on each pastry round and spread out, leaving a small clear space around the edge.
- Top each with a few slices of zucchini and tomato.
- Brush top with olive oil and season with salt and pepper
- Bake for 12-15 minutes, until puffed and golden and the bases are cooked through.
- If they brown too fast and the pastry isn’t fully cooked, reduce heat to 180 degrees to finish.
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