Mini Ricotta, Basil and Sun-dried Tomato Tarts

Name: Mini Ricotta, Basil and Sun-dried Tomato Tarts
Ingredients: 150 g plain flour; 75 g butter; 60 ml cold water; 1 pinch salt; 125 ml Arla® B.o.b milk; 75 g ricotta cheese; 50 g sundried tomatoes, chopped; 2 Large eggs; 8 fresh fresh basil leaves, chopped; 1 tsp oregano; pinches salt and pepper

If you are looking for a satisfying savoury snack that is packed full of flavour, try these delicious tarts made with Arla B.O.B Milk!

Ingredients

For the pastry:

150 g Plain flour
75 g Butter
60 ml Cold water
1 pinch Salt

For the filling

125 ml Arla® B.o.b milk
75 g Ricotta cheese
50 g Sundried tomatoes, chopped
2 Large eggs
8 Fresh fresh basil leaves, chopped
1 tsp Oregano
pinches Salt and pepper

Instructions

Step 1

Preheat oven to 190°C / Gas Mark 5

Step 2

Grease your muffin tray with the extra butter.

Step 3

For the pastry, sieve the flour into a bowl and mix in the salt.

Step 4

Crumble the butter into the flour and rub together with your fingertips until they look like breadcrumbs.

Step 5

Add the water and knead with your hands until the dough comes together.

Step 6

Cover the dough with cling film and leave it to chill in the fridge for 30 minutes. Meanwhile, for the filling, mix together the milk, ricotta, basil, sun-dried tomatoes, eggs, oregano and salt and pepper in a bowl.

Step 7

Once the 30 minutes is up, take your pastry out of the fridge and unwrap it from the cling film.

Step 8

Use a cutter to cut out pieces of pastry to fit the muffin cavities, then press the pastry into each cavity to create your tart base. Prick the pastry with a fork.