We road tested these delicious tarts from KidSpot and can confirm the kids loved making them and the whole family will want seconds.
Ingredients
Method
250 g baby roma tomato
3 clove garlic
20 ml olive oil
250 g ricotta
1 tbsp parmesan (grated)
1 tbsp parsley (finely chopped)
2 sheet puff pastry (frozen, thawed)
THYME OIL
1 tsp thyme leaves (finely chopped)
1 tbsp extra virgin olive oil salt
For thyme oil, combine ingredients and set aside.
Preheat oven to 170°C conventional (150°C fan-forced). Halve tomatoes and place in a single layer on a baking tray. Flatten garlic cloves with the side of a knife, then nestle them in amongst the tomatoes. Drizzle with olive oil, season well, and bake for 30 minutes. Note: You can roast the tomatoes ahead of time and store them in the fridge.
In a bowl, combine ricotta, parmesan, parsley, and seasoning.
Increase oven temperature to 190°C conventional (170°C fan-forced).
Cut pastry into four squares, approximately 15cm, and place on a lined baking tray. Cut 1.5cm strips from the remaining pastry and layer around the edge of each square. Spread ricotta mixture evenly in center of each square.
Top with slow-roasted tomatoes and bake for 20-25 minutes or until pastry is puffed and golden.
