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grape tomato and tapenade tarts

www.taste.com.au
Your Recipes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 12

Cost: $0.50 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Use an 8.5cm round pastry cutter to cut 12 discs from the pastry. Line twelve 80ml (1/3-cup) capacity muffin pans with the pastry discs.

Step 2

Divide the ricotta among the pastry discs. Top with the tomatoes.

Step 3

Bake for 30-35 minutes or until the pastry is golden. Set aside for 5 minutes to cool. Season with pepper. Top with the tapenade and basil.