Mixed tomato & cheese tartlet

Name: Mixed tomato & cheese tartlet
Prep time: 10 min
Total time: 35 min
Ingredients: ½ x 320g pack Jus-Rol All Butter Puff Pastry Sheet75g essential Italian Ricotta25g vegetarian Italian hard cheese finely grated (for a non-vegetarian option use Pecorino Romano DOP, finely grated)25g pack flat leaf parsley, trimmed½ x 225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved½ x 275g pack baby plum tomatoes, halved1 tbsp Italian extra virgin olive oil, plus 1 tbsp extra for drizzling1 tbsp Modena Balsamic GlazeBaby new potatoes, to serve; ½ x 320g pack Jus-Rol All Butter Puff Pastry Sheet75g essential Italian Ricotta25g vegetarian Italian hard cheese finely grated (for a non-vegetarian option use Pecorino Romano DOP, finely grated)25g pack flat leaf parsley, trimmed½ x 225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved½ x 275g pack baby plum tomatoes, halved1 tbsp Italian extra virgin olive oil, plus 1 tbsp extra for drizzling1 tbsp Modena Balsamic GlazeBaby new potatoes, to serve

4.0

www.waitrose.com

Your recipes

Prep Time: 10

Cook Time: -25

Total: 35

Servings: 2

Ingredients

Remove All · Remove Spices · Remove Staples

½ x 320 grams pack Jus-Rol All Butter Puff Pastry Sheet75 grams essential Italian Ricotta25 grams vegetarian Italian hard cheese finely grated (for a non-vegetarian option use Pecorino Romano DOP, finely grated)25 grams pack flat leaf parsley, trimmed½ x 225 grams pack Waitrose 1 Golden Baby Plum Tomatoes, halved½ x 275 grams pack baby plum tomatoes, halved1 tbsp Italian extra virgin olive oil, plus 1 tbsp extra for drizzling1 tbsp Modena Balsamic GlazeBaby new potatoes, to serve½ x 320 grams pack Jus-Rol All Butter Puff Pastry Sheet75 grams essential Italian Ricotta25 grams vegetarian Italian hard cheese finely grated (for a non-vegetarian option use Pecorino Romano DOP, finely grated)25 grams pack flat leaf parsley, trimmed½ x 225 grams pack Waitrose 1 Golden Baby Plum Tomatoes, halved½ x 275 grams pack baby plum tomatoes, halved1 tbsp Italian extra virgin olive oil, plus 1 tbsp extra for drizzling1 tbsp Modena Balsamic GlazeBaby new potatoes, to serve

Export 1 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Preheat the oven to 220°C, gas mark 7. Lay the pastry, together with the baking parchment it comes with, onto a baking tray. Using a knife, cut the pastry neatly in half. Score a 0.5-1cm border around the edge of each one.Mix the ricotta with almost all of the grated cheese and the finely chopped stalks from the parsley. Spread over the tarts avoiding the borders. Scatter the halved tomatoes over the top in a densely packed overlapping layer, season and drizzle with a little oil. Sprinkle with the remaining cheese.Bake for 20-25 minutes until the pastry is puffed and golden.Meanwhile, mix the olive oil and balsamic glaze together. Season. Toss with the parsley leaves. Serve with the hot tartlets alongside freshly cooked new potatoes.