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Tomato and ricotta tartlets
Ingredients
Crust:
- 1 egg
- 1/4 cup (60 milliliters) olive oil
- 1 tablespoon (15 milliliters) Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cup (120 grams) panko bread crumbs
Filling:
- 1 cup (260 grams) ricotta cheese
- 2 cups (300 grams) cherry tomatoes, cut into quarters
- 1/4 cup (10 grams) finely chopped herbs (basil, thyme, oregano, chives)
- 2 tablespoons (30 milliliters) olive oil
- 1/2 teaspoon salt
- 1 pinch finely chopped garlic
- 1/2 lemon, zest and finely grated
Directions
Crust:
- With the rack in the middle position, preheat the oven to 350ºF (180ºC). In a large bowl, whisk together the egg, oil, mustard, salt, and red pepper flakes. Add the bread crumbs and mix just enough to moisten everything.
- Press the mixture into six lightly oiled tartlet moulds about ten centimeters in diameter and with removable bases.
- Place on a baking sheet. Bake for 20 minutes or until the crusts are golden. Let cool completely on a wire rack. Unmould and place on a serving platter.
Filling:
- In a bowl, season the ricotta with salt and pepper and mix well. Divide the ricotta evenly between the tartlets.
- In another bowl, gently toss the cherry tomatoes with the remaining ingredients. Season with salt and pepper. Top the tartlets with the tomato mixture.
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