Tomato and Ricotta Tartlets
Appetizers • European
Description
Tomato and Ricotta Tartlets
Ingredients
- Ground Nutmeg a pinch
- Parmesan Cheese 5 oz
- Ground Black Pepper to taste
- Cream 2 tablespoons
- Ricotta cheese 5 oz
- Tomatoes 2 pieces
- Puff Pastry 5 oz
- Salt to taste
- Garlic 1 clove
- Large eggs 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 410°F and grease the baking molds with oil.
Step 2
In a deep plate or bowl, place the ricotta. Add the egg and grated Parmesan cheese.
Step 3
Press the garlic. Add the cream, a pinch of nutmeg, salt, and pepper. Mix thoroughly to create a uniform filling.
Step 4
On a floured surface, lay out a sheet of puff pastry. Roll it out and cut into squares that match the size of the baking molds.
Step 5
Place a square into the greased mold, pressing it down so the pastry takes the shape of the mold, and fold any excess pastry over the edge of the mold, pressing it with a rolling pin — it will easily come off.
Step 6
Use a fork to make holes for steam to escape. Arrange the molds on a baking sheet.
Step 7
Fill the tartlets with the filling. Top with thick slices of tomatoes. Drizzle with olive oil and sprinkle with additional salt and pepper.
Step 8
Bake the tartlets for 20-25 minutes until the pastry is golden brown.
Step 9
Allow the finished tartlets to cool slightly, then carefully remove them from the molds. Serve the tartlets warm, garnished with basil leaves.
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