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grape tomato and tapenade tarts
www.taste.com.au
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Recipe Saved
Prep Time: 15 minutes
Cook Time: 35 minutes
Total: 50 minutes
Servings: 12
Cost: $0.50 /serving
Author : Gemma Luongo
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.
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