Mini Ricotta, Basil and Sun-dried Tomato Tarts
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  • Mini Ricotta, Basil and Sun-dried Tomato Tarts

Mini Ricotta, Basil and Sun-dried Tomato Tarts

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!


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.
Step 9
  • Evenly pour some of the filling mixture into each tart base.
Step 10
  • Put the muffin tray into the oven and bake for 25 mins or until set. Serve hot or cold and enjoy!

If you don't have the listed ingredients available do feel free to substitute where possible.


For the pastry:
Plain flour
150 g
75 g
Cold water
60 ml
1 pinch
For the filling
Arla® B.o.b milk
125 ml
Ricotta cheese
75 g
Sundried tomatoes, chopped
50 g
Large eggs
Fresh fresh basil leaves, chopped
1 tsp
Salt and pepper