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Mini rustic Tomato tarts with Irresistibles ricotta cheese and herbs 2018-11-14 https://www.metro.ca/userfiles/image/recipes/mini-tartes-provencales-tomates-ricotta-fines-herbes-10956.jpg PT30M PT25M PT1H35M

Dough:Sift the flour, salt, and sugar. Crumble the butter into the flour.Make a well in the centre. Add the water and mix with your fingers. Be careful not to overwork the dough!Cover and refrigerate for 30 minutes.Tarts:Pre-heat the oven to 350°F.Roll the short pastry out with a rolling pin and place in tart moulds. Poke the bottom with a fork. Cook in the oven for about 15 minutes. You want to blind bake the dough, but not until it starts to brown.While the dough is cooking, combine the ricotta, herbs, and lemon zest. Add salt and pepper.When the pie crusts are ready, let them cool for a few minutes. Spread a generous layer of Dijon mustard in the bottom. Top with the ricotta cheese mixture and tomato slices.Cook in the oven for 10 to 15 minutes, until the crust is golden.Enjoy when it’s still hot! SOURCE: Virginie Pichet

4-5 Metro

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Short pastry: 500 g flour 5 ml salt 10 g sugar 300 g butter 200 ml cold water Tarts: short pastry Irresistibles ricotta cheese (4 tablespoons per tart) dijon mustard (to taste) Irresistibles herbs of your choice, chopped (basilic, parsley, chives) small Tomato cut into thin slices zest of a lemon

Mini rustic Tomato tarts with Irresistibles ricotta cheese and herbs

Rate this recipe

1 Vote

4-5

Main courses

0:30

Preparation

0:25

COOKING

1:35

TOTAL TIME

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Ingredients

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Short pastry:

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PKG OF 6 - 8'S, 420 - 500 g

500 g

flour

5 ml

salt

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66 g, 1 kg SELECTED VARIETIES

10 g

sugar

300 g

butter

200 ml

cold water

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OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

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SELECTED SIZES SELECTED VARIETIES

Tarts:

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OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

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short pastry

Irresistibles ricotta cheese (4 tablespoons per tart)

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TRE STELLE RICOTTA

$7.49 ea.

475 g SELECTED VARIETIES

dijon mustard (to taste)

Irresistibles herbs of your choice, chopped (basilic, parsley, chives)

small Tomato cut into thin slices

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CASE PRODUCT OF ONTARIO ROMA TOMATOES FOR SAUCE CASE, PRODUCT OF ONTARIO

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PRODUCT OF ONTARIO RED FIELD TOMATOES OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO EGGPLANTS PRODUCT OF ONTARIO 3.73/kg

BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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227 g, PRODUCT OF ONTARIO RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUCT OF ONTARIO GRAPE TOMATOES 283 g, PRODUCT OF ONTARIO

BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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227 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF CANADA GRAPE TOMATOES 283 g, PRODUCT OF ONTARIO

zest of a lemon

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LEMONS

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2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA LIMES 1 lb PRODUCT OF MEXICO, 3.99 EA.

Imprimer ma sélection

Preparation

Dough:

Sift the flour, salt, and sugar. Crumble the butter into the flour.

Make a well in the centre. Add the water and mix with your fingers. Be careful not to overwork the dough!

Cover and refrigerate for 30 minutes.

Tarts:

Pre-heat the oven to 350°F.

Roll the short pastry out with a rolling pin and place in tart moulds. Poke the bottom with a fork. Cook in the oven for about 15 minutes. You want to blind bake the dough, but not until it starts to brown.

While the dough is cooking, combine the ricotta, herbs, and lemon zest. Add salt and pepper.

When the pie crusts are ready, let them cool for a few minutes. Spread a generous layer of Dijon mustard in the bottom. Top with the ricotta cheese mixture and tomato slices.

Cook in the oven for 10 to 15 minutes, until the crust is golden.

Enjoy when it’s still hot! SOURCE: Virginie Pichet

Source : Metro

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