Heirloom tomato, tapenade & ricotta tarts - Home Beautiful
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Sink your teeth into one – or five – of these yummy savoury treats
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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