Antipasto Tarts with Ricotta
- Preheat oven to 220°C/200°C 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
Courtesy of recipes+