• 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
  • 250g fresh ricotta
  • 2 x 200g punnets grape tomatoes
  • 1 tbs black olive tapenade
  • Fresh basil sprigs, to serve
  • Preheat oven to 180°C. Use an 8.5cm round pastry cutter to cut 12 discs from the pastry. Line twelve 80ml (1/3-cup) capacity muffin pans with the pastry discs.
  • Divide the ricotta among the pastry discs. Top with the tomatoes.
  • Bake for 30-35 minutes or until the pastry is golden. Set aside for 5 minutes to cool. Season with pepper. Top with the tapenade and basil.
  • Protein Dietary Fibre 3.50g 1.00g Fat Total Energy 7.00g 415kJ Fat Saturated Sodium 3.50g – Carbohydrate Total Cholesterol 6.00g – Carbohydrate Sugars –