Heirloom tomato, tapenade & ricotta tarts Recipe
Sink your teeth into one – or five – of these yummy savoury treats
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Refrigerator
- Oven
- Parchment paper
- Pastry brush
- Jumbo muffin tin
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen scale
- Cooking spray
- Serving platter
Ingredients
- 360g ricotta
- 8 sheets filo pastry
- 80g butter, melted
- ¼ cup olive tapenade
- 375g punnet baby heirloom tomatoes or cherry tomatoes, halved
- Olive oil cooking spray
- Fresh oregano leaves, to serve
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