Antipasto Tarts with Ricotta
Preheat oven to 220oC/ 200oC fan-forced. Line two oven trays with baking paper.
Cut each pastry sheet in half (rectangles). Place rectangles on prepared trays. Score a 1cm border around each rectangle. Combine ricotta and herbs in a bowl. Season. Spoon onto pastry; top with capsicum, artichoke and onion. Brush pastry edges with egg. Bake for 12 minutes or until pastry is puffed and golden.
Combine reserved oil and vinegar in a bowl.
Top tarts with spinach and oil mixture. Serve with salad.
1686kJ; 23g fat (12g sat); 13g protein; 33g carbohydrate; 5g fibre
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