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Sundried tomato and ricotta tarts

Serves: 8
Prep: 20
Cook: 15

    Sundried tomato and ricotta tarts are a moreish savoury indulgence. Serve with salad for a delicious lunch, or as an entree when entertaining.

    Ingredients

    • 150g cannellini beans or soy beans, cooked
    • 250g ricotta cheese, reduced fat
    • 1 egg white
    • 1/3 cup So Good Regular soy milk
    • 50g semi-dried tomatoes
    • 1 tbs fresh basil, chopped
    • 2 sheets puff pastry
    • 1/4 cup fresh breadcrumbs

    Method

    1. Step 1

      Preheat the oven to hot 220°C. Place the cannellini beans, ricotta, egg white and So Good Regular in a food processor and blend until smooth. Transfer the mixture to a large bowl.

    2. Step 2

      Soak the semi-dried tomatoes in a little boiling water for 5 minutes to rehydrate, then drain and finely slice. Fold the semi-dried tomatoes and basil into the bean and ricotta mixture.

    3. Step 3

      Lightly grease eight 9cm metal flan tins or texas muffin holes with canola spray. Cut each pastry sheet into 4 squares and press into the tins with the corners sitting up.

    4. Step 4

      Divide the filling evenly among the pastry squares, sprinkle with the breadcrumbs and bake for 15 minutes, or until golden brown.

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