Tomato and ricotta tartlets with thyme oil
- 250g baby roma tomatoes
- 3 cloves garlic
- 20ml (1 tbsp) olive oil
- 250g ricotta
- 1 tbsp parmesan, grated
- 1 tbsp parsley, finely chopped
- 2 sheets frozen puff pastry, thawed
- 1 tsp thyme leaves, finely chopped
- 1 tbsp extra virgin olive oil
For thyme oil, combine ingredients and 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.
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- You can roast the tomatoes ahead of time and store them in the fridge.
- Roast extra tomatoes and use the leftovers stirred through pasta or in a salad.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.