Where did February go? Half way through March already! I can’t believe that time has disappeared like that! It seems like I haven’t had time for any sharing or cooking in between my husband getting a new job, my sister being in hospital and preparing dumplings and sausage rolls for our Grand Prix Party. Apologies for not keeping my end of the bargain with my goals for 2015 but I suppose life just sometimes takes control.
Prior to all this happening in my life, I created some delicious tasting tarts. Lately, I’ve been making a lot of bite-sized, canapé sized dishes. Why am I making bite-sized morsels of goodness? I’m not sure. Maybe it could have been while working earlier this year, where I made endless amounts of sliders and canapés. Or if it’s my brain telling me I can eat more food cos they’re smaller! Who knows? All I know is making these little parcels of goodness, brings a smile to my face.
When I came across some yellow cherry tomatoes, I knew they had to come home with me. The local deli had a special on creamy ricotta and that’s how I come up with the idea to make these muffin-sized tarts. I prefer to make my own ricotta but I can’t go past a bargain when it comes to this cheese (or bocconcini for that matter!) Plus, I was time poor and looking for something quick to satisfy my hunger.
Using good quality and fresh ingredients are the key to any tasty dish. Food should taste good. The whole family should love eating it. Asking for seconds is a sign that you’ve cooked a tasty dish. This quote from Julia Childs sums up the way I feel about food: You don’t have to cook fancy or complicated food. Just good food from fresh ingredients. Enjoy!
One large family sized tart would work perfectly for this recipe. Just use two sheets of puff pastry and place the whole amount of ricotta mixture in. I’m unsure on the baking time – start with 20 minutes and add 10 minutes at a time if uncooked or not golden.
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I used shaved parmesan, which I just blitzed using my stick blender.
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Find a glass or bowl, slightly bigger than the muffin tin holes, to use as a cutter for perfect circles every time.
MAKES: 17 muffin sized tarts
560 grams ricotta, room temperature
4 free range eggs, room temperature
100 grams parmesan, finely grated
Fresh chives, finely chopped
Sea salt flakes to taste
3½ sheets Pampas puff pastry, defrosted and cut into discs
Canola oil spray
13 cherry tomatoes, cut in half
Heat oven to 210°C.
In a large bowl, combine the ricotta, eggs, parmesan, chives and salt. Set aside until puff pastry discs have been cut.
Lightly grease your muffin tin with Canola oil and place puff pastry discs in each hole.
Spoon ricotta mixture evenly into each case. Place two cherry tomato halves on the top of the tarts.
Bake for 20-25 minutes, until golden. Enjoy while hot or perfect the next day cold for lunch.
Three and a half sheets of puff pastry was all I had left in the freezer – the reason for an odd number of tarts made.
This recipe was featured at Create, Bake, Make‘s Fabulous Foodie Friday #44 party last week. Thank you Lauren, such an honour – and you made my week! Come join us for lots of great food inspiration and recipes. Be sure to say hi to Lauren, Lucy (Bake, Play, Smile) and Dannielle (Zamambakes) and tell them I sent you 😉