Name: Ricotta, Olive and Onion Tarts
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 12
Ingredients: 250 g ricotta; 125 ml cream; 1/2 tsp pepper; 1 tsp soy sauce; 1 tsp Worcestershire sauce; 1 tsp garlic crushed; 2 egg; 5 button mushrooms sliced; 6 cherry tomato halved; 1/2 brown onion diced; 1 cup frozen spinach chopped thawed; 1 cup green olives halved spicy; 1 tsp parsley *to decorate; 1 tsp oregano *to decorate; 1 tsp fresh rosemary *to decorate

by miskia Last updated on 07/09/2019

Rich ricotta tarts. These are perfect for breakfast, snacks or a light lunch. - miskia

Ingredients

250 g ricotta
125 ml cream
1/2 tsp pepper
1 tsp soy sauce
1 tsp Worcestershire sauce
1 tsp garlic crushed
2 egg
5 button mushrooms sliced
6 cherry tomato halved
1/2 brown onion diced
1 cup frozen spinach chopped thawed
1 cup green olives halved spicy
1 tsp parsley *to decorate
1 tsp oregano *to decorate
1 tsp fresh rosemary *to decorate

Method

Step 1

Line a 12-hole muffin pans with cupcake paper.
Step 2

Preheat oven to 180C.
Step 3

Mix the ricotta, salt, pepper, Worcestershire, soy and cream until smooth. Carefully mix in the eggs.
Step 4

Add the mushrooms, onion and diced spinach. Spoon the mixture evenly into the muffin pans.
Step 5

Add a halved cherry tomato on each tart and sprinkle olives and fresh herbs over the top to garnish.
Step 6

Bake for 20-30 minutes, until the batter turns golden brown and begins to shrink away from the walls of the pan.
Step 7

Leave for up to an hour to set, then transfer to a cooling rack to prevent the tarts becoming soggy.

Equipment

1 12-hole muffin pan
1 wooden spoon
1 wire rack

Recipe Notes

from Australia’s Best Recipes team

Serve hot or cold, best eaten on the day of preparation. Can be frozen. Use cream or evaporated milk. Can be vegetarian-friendly if you substitute the Worcestershire sauce.