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Smoky Red Pepper & Cheesy Tomato Tarts

Ingredients . . .

  • 375g ready rolled puff pastry
  • 250g cherry tomatoes
  • 2 bell peppers, one red and one yellow
  • 2 cloves of garlic, peeled and cut in half
  • 250g ricotta cheese
  • 2 Applewood® Bites, grated
  • 4 medium eggs
  • handful shredded basil leaves
  • Salad to serve


Method . . .

  • Preheat the oven to 180 degrees. Cut the tomatoes and peppers, remove seeds and chop into chunks.
  • Pop into a roasting tray, drizzle with oil, add the garlic and roast until soft, this will be about 20 minutes.
  • Tip the juices from the pan into a bowl and spoon the tomatoes and peppers onto a plate. Grab the bowl of juices and add the ricotta, grated Applewood® Bites, eggs and basil, then mix.
  • Cut the puff into circles and press gently into a greased muffin tin.
  • Pour the mixture into the tablet cases, drop in the tomatoes and peppers into each, then bake for 30 minutes until the fillings and pastry are golden.
  • Serve with salad and enjoy!