Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

400g ready-to-roll

puff pas­try 125g ri­cotta cheese 2t hot English mus­tard 1 egg 300g mixed baby toma­toes (we used cherry, roma and bella toma­toes), halved 2T mus­tard seeds sea salt and milled

black pep­per 1 egg, lightly beaten sea salt flakes, to taste

Serves 6

Pre­heat the oven to 200°C. Thaw the puff pas­try com­pletely, then roll it out gen­tly on a lightly floured sur­face. To make the tart bases, cut the pas­try into discs of about 12cm in di­am­e­ter and place on a lightly greased bak­ing tray. Us­ing a sharp knife, score a cir­cle on each disc about 10cm in di­am­e­ter and dock the cen­tre with a fork.

Com­bine the ri­cotta cheese with the English mus­tard in a bowl. Add the egg and beat un­til smooth. Place about a ta­ble­spoon of the mix­ture in the cen­tre of each tart base and spread in­side the scored area.

Pack­ing them as tightly as pos­si­ble, ar­range the halved baby toma­toes fac­ing up­wards on top of each tart. Sprin­kle the mus­tard seeds over the toma­toes and sea­son with salt and pep­per.

Brush the ex­posed pas­try with a lit­tle beaten egg and bake for about 15 min­utes, un­til the pas­try has puffed up at the sides and the toma­toes are be­gin­ning to wrin­kle. Sprin­kle sea salt flakes on top.

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