Ricotta and cherry tomato fingers
Serves: 8
Ingredients
- 375g ready-rolled puff pastry
- 250g ricotta cheese
- 2 large eggs, lightly beaten
- 50g parmesan cheese, grated
- 1 clove garlic, crushed
- salt and pepper, for seasoning
- 200g Tenderstem tips
- 14 cherry tomatoes, halved
- oil for greasing
Method
- Preheat oven to 200C/Gas 6.
- Unroll the pastry from the packet, and cut into 14-16 rectangles.
- Place the pastry pieces on to a lightly oiled baking tray and prick each one a couple of times with a fork.
- Mix together the ricotta, eggs, roughly two thirds of the parmesan, and garlic and season with salt and pepper.
- Once smooth, spoon onto the pastry pieces and spread lightly with the back of the spoon, leaving a small border around the edge.
- Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining parmesan.
- Place in the oven and bake for 10-15 mins until the filling has set and is becoming golden.
