Would you like a little snack or something quick and easy for lunch?
These tarts made with puff pastry and filled with ricotta, egg, zucchini and tomatoes are a good idea for something tasty and easy to prepare.
Little tarts like these look quite cute and can also make a good starter served with a few salad leaves, infact this is something I made for a dinner party recently and they went down really well!
This recipe makes 4 tartlets but if you prefer you can make a single larger pie.
- Prep Time : 25 minutes
- Cook Time : 20 minutes
- Yield : 4
Wash and cut the tomatoes into quarters, sprinkle them with salt and leave them to drain in a colander.
With a fork whip the egg, add the ricotta, the parmesan, salt and pepper and mix well.
Cut 4 disks of pastry as large as your moulds. Grease the tartlets moulds with a little butter and line them with the pastry then prick the bottom pastry.
Slice and cook the zucchini on both sides on a griddle pan.
Pour the ricotta mixture on the pastry and put the vegetables on top.
Make a "griddle" with the pastry strips.
Sprinkle with poppy or linen seeds (optional) and cook at 200C or 390F for 20 minutes.