Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 15 mins Makes 6

400g ready-to-roll puff pas­try, thawed com­pletely 125g Ri­cotta cheese 2 tsp English mus­tard 2 eggs, 1 lightly beaten 300g mixed baby toma­toes, halved 2 tbsp mus­tard seeds Sea salt flakes

1 Pre­heat the oven to 200°C. Roll out the thawed puff pas­try on a lightly floured sur­face. Cut into 12cm di­am­e­ter discs and place on a lightly greased bak­ing tray. Us­ing a sharp knife, score a cir­cle on each disc about 10cm in di­am­e­ter, and prick the cen­tre with a fork.

2 Mix the ri­cotta and English mus­tard in a bowl. Add the egg and beat un­til smooth.

3 Place about 1 tbsp of the mus­tard mix in the cen­tre of each tart and pack evenly with toma­toes. Sprin­kle the mus­tard seeds over.

4 Brush the ex­posed pas­try with the beaten egg and bake for 15 min­utes, or un­til the pas­try has puffed up at the sides and the toma­toes be­gin to wrin­kle. Sprin­kle with salt flakes and serve hot.

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