Ingredients
250g baby roma tomatoes
3 cloves garlic
1 tbsp olive oil
250g ricotta
1 tbsp parmesan
grated
1 tbsp parsley
finely chopped
2 frozen puff pastry
thawed
1 tsp thyme leaves
finely chopped, for thyme oil
1 tbsp extra virgin olive oil
for thyme oil
salt
for thyme oil and seasoning
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Oven
- 1 Baking tray
- 1 Knife
- 1 Bowl
- 1 Baking paper
Instructions
- For the thyme oil, combine thyme leaves, extra virgin olive oil, and salt. Set aside.
- Preheat oven to 170°C conventional (150°C fan-forced). Halve tomatoes and place in a single layer on a baking tray. Flatten garlic cloves with the side of a knife, then nestle them in amongst the tomatoes. Drizzle with olive oil, season well and bake for 30 minutes.
- In a bowl, combine ricotta, parmesan, parsley and seasoning.
- Increase oven temperature to 190°C conventional (170°C fan-forced).
- Cut pastry into four squares, approximately 15cm, and place on a lined baking tray. Cut 1.5cm strips from remaining pastry and layer around edge of each square. Spread ricotta mixture evenly in centre of each square.
- Top with slow-roasted tomatoes and bake for 20-25 minutes or until pastry is puffed and golden.
- Serve drizzled with thyme oil.
Notes
Tip
You can roast the tomatoes ahead of time and store them in the fridge.
Variation
Roast extra tomatoes and use the leftovers stirred through pasta or in a salad.
Storage
Store leftover tartlets in the fridge.
