Antipasto and bean tarts

Name: Antipasto and bean tarts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 1/2 sheets frozen ready-rolled puff pastry, partially thawed; 50g semi-dried tomato; 82.50 ml pitted kalamata olives; 100g ricotta cheese, crumbled; 2 x 125g cans four bean mix, drained, rinsed; 3 eggs; 128.75 gm milk; 20.00 gm basil pesto; 45g prosciutto

5.0

(2)

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Prep Time: 30 minutes

Cook Time: 25 minutes

Total: 55 minutes

Servings: 6

Author : Kerrie Sun

bake autumn tart

Ingredients

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Instructions

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Step 1

Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick texas muffin pan.

Step 2

Cut large pastry sheet into 4 squares. Cut small pastry sheet into 2 squares. Press squares into pan. Combine tomato, olives, ricotta and beans in a bowl. Spoon mixture into pastry cases.

Step 3

Whisk eggs, milk and pesto together in a jug. Season with salt and pepper. Pour over tomato mixture. Sprinkle with prosciutto. Bake for 20 to 25 minutes or until golden and set. Serve.