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Mini rustic Tomato tarts with Irresistibles ricotta cheese and herbs
2018-11-14
https://www.metro.ca/userfiles/image/recipes/mini-tartes-provencales-tomates-ricotta-fines-herbes-10956.jpg
PT30M
PT25M
PT1H35M
Dough:Sift the flour, salt, and sugar. Crumble the butter into the flour.Make a well in the centre. Add the water and mix with your fingers. Be careful not to overwork the dough!Cover and refrigerate for 30 minutes.Tarts:Pre-heat the oven to 350°F.Roll the short pastry out with a rolling pin and place in tart moulds. Poke the bottom with a fork. Cook in the oven for about 15 minutes. You want to blind bake the dough, but not until it starts to brown.While the dough is cooking, combine the ricotta, herbs, and lemon zest. Add salt and pepper.When the pie crusts are ready, let them cool for a few minutes. Spread a generous layer of Dijon mustard in the bottom. Top with the ricotta cheese mixture and tomato slices.Cook in the oven for 10 to 15 minutes, until the crust is golden.Enjoy when it’s still hot!
SOURCE: Virginie Pichet
4-5
Metro
4
1
4
4
Short pastry:
500 g flour
5 ml salt
10 g sugar
300 g butter
200 ml cold water
Tarts:
short pastry
Irresistibles ricotta cheese (4 tablespoons per tart)
dijon mustard (to taste)
Irresistibles herbs of your choice, chopped (basilic, parsley, chives)
small Tomato cut into thin slices
zest of a lemon
Mini rustic Tomato tarts with Irresistibles ricotta cheese and herbs
4-5
Main courses
0:30
Preparation
0:25
COOKING
1:35
TOTAL TIME
Ingredients
-
Short pastry:
-
500 g
flour
-
5 ml
salt
-
10 g
sugar
-
300 g
butter
-
200 ml
cold water
-
Tarts:
-
short pastry
-
Irresistibles ricotta cheese (4 tablespoons per tart)
-
dijon mustard (to taste)
-
Irresistibles herbs of your choice, chopped (basilic, parsley, chives)
-
small Tomato cut into thin slices
-
zest of a lemon
Preparation
Dough:
Sift the flour, salt, and sugar. Crumble the butter into the flour.
Make a well in the centre. Add the water and mix with your fingers. Be careful not to overwork the dough!
Cover and refrigerate for 30 minutes.
Tarts:
Pre-heat the oven to 350°F.
Roll the short pastry out with a rolling pin and place in tart moulds. Poke the bottom with a fork. Cook in the oven for about 15 minutes. You want to blind bake the dough, but not until it starts to brown.
While the dough is cooking, combine the ricotta, herbs, and lemon zest. Add salt and pepper.
When the pie crusts are ready, let them cool for a few minutes. Spread a generous layer of Dijon mustard in the bottom. Top with the ricotta cheese mixture and tomato slices.
Cook in the oven for 10 to 15 minutes, until the crust is golden.
Enjoy when it’s still hot! SOURCE: Virginie Pichet
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
