Sometimes I go back through old recipes I’ve posted here, to find how I made something in particular to make it again and as I scroll through the recipe list, it looks like I must have this huge array of ingredients at all times, a fully stocked pantry, a refrigerator that resembles a deli and a freezer with whatever your heart desires. Well let me assure you, it’s nothing like that. I would say 99.9% of the time, my recipes are created based on what I have left in the fridge, pantry or freezer and it needs using up, like yesterday!
It was one of those lazy Sundays when I needed to do some school baking for the week and we had kinda missed lunch, so while the oven was I thought I’d check what I had on hand to whip up a quick snack. I had one sheet of puff pastry, one tired looking zucchini, the last of the punnet of cherry tomatoes and about half a tub of ricotta cheese that was destined to be something else but I never got around to it. That’s how these Ricotta, Zucchini & Cherry Tomato Tarts came about. I never get an urge to make something and rush to the store to buy a particular ingredient just so I can make it. Never. I always just make do and use what I have.
I’ve got these semi circle pans which are just perfect for tart making. I managed to squeeze out 12 circles of pastry, even joining some of the edges together to form rounds.
The filling is made up of the grated zucchini, the ricotta, grated tasty cheese, an egg, salt and pepper and a bit of garlic. The cherry tomatoes are popped on top.
Bake in the oven until filling has set (or until golden brown). We were starving by then so I took them out a little earlier than I should have. A delicious brunch, lunch, snack or party appetiser. Sprinkle with a little chopped chives for serving if you like. Remember, to only always use what you have. There is a substitute for just about everything.
Ricotta, Zucchini & Cherry Tomato Tarts
- 1 sheet puff pastry
- 200gm ricotta cheese
- 1/2 cup grated cheese
- 1 egg, beaten
- 1 garlic clove, crushed
- 1 zucchini, grated
- cherry tomatoes
- salt and pepper
- Preheat oven to 170 deg C.
- Cut circles from puff pastry and line either a cupcake pan or similar which has been sprayed with a little oil spray.
- Combine, ricotta, grated cheese, beaten egg, garlic, grated zucchini and salt and pepper.
- Spoon ricotta mixture into pastry cups.
- Top with halved cherry tomatoes.
- Bake in oven for approximately 20 minutes or until mixture has set and is golden brown.
- Suitable to eat hot or cold and suitable to freeze.
- Makes 12.
