cauliflower and ricotta tarts - Donna Hay
This week at I Heart Cooking Club, we are making tarts, and I knew immediately, I would make a savory one. Donna has the easiest tarts to make. A while back, I made an apple one and it was delicious and a cinch to make. So was this. This was supposed to be an asparagus and ricotta tart but I used cauliflower for the vegetable.
I gobbled down (I hope not really) two of these tarts, enjoying every bite. The cheese was creamy and the cauliflower crunchy - marvelous combination. I want to try this with the asparagus and also with spinach and broccoli and so many other vegetables. It is a quick and easy lunch and two filled me up.
I love Donna Hay.
cauliflower and ricotta tarts - Donna Hay (adapted)
1 sheet sheet puff pastry, thawed
¾ cup fresh ricotta
1 teaspoon basil
cracked black pepper to taste
2 cups cauliflower florets, chunked
olive oil, for brushing
Preheat the oven to 400ºF. Cut out four rectangles from defrosted pastry sheet and place on a baking tray lined with non-stick baking paper.
Score a border on each rectangle. Place the ricotta, parmesan, basil and pepper in a bowl and stir to combine.
Spoon the ricotta mixture onto the pastry and top with the cauliflower.
Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden.
Linked to Full Plate Thursdays, Frugal Food Thursdays, Foodie Fridays