Ricotta and Spinach Tarts with Roasted Truss Tomatoes from…

It just occurred to me that another blogger got asked to remove a post by the publisher of the cookbook that I picked this week’s recipe from. Thus this week’s recipe is a little riff on the original!

This recipe was inspired by the 3/4 of a tub of ricotta I had in the fridge that I wanted to use up before it turned..and adapted from a recipe in the Australian Women’s Weekly Cook

Ricotta and Spinach Tarts with Roasted Truss Tomatoes

• 300g low fat ricotta
• 1/2 roasted red capsicum (or marinated type from supermarket)
• 3/4 packet of baby spinach (I could only get baby spinach, rocket and watercress)
• 1 tablespoon pine nuts
• 3 spring onion finely chopped
• 2 cloves of garlic, crushed
• 1 egg
• baby truss tomatoes (about 3-4 tomatoes per person)
• Balsamic vinegar

Grease 6 holes of a muffin tray

In a wide pan or deep saucepan, gently cook the garlic, pinenuts and spring onion

When they’re suitably softened, aromatic and toasted add the baby leaves and let wilt. Once wilted mix thoroughly and let cool

In the meantime, mix the ricotta with pepper and the egg, and the finely chopped capsicum

To prepare the tomatoes, lightly spray a small baking dish with oil, and place the tomatoes in it making sure they’re not crowded then sprinkle a small amount of balsamic vinegar over them

Once the wilted leaf mixture is cool, mix into ricotta mixture, and stir through

Portion out the mixture evenly between the 6 holes, pop into oven with the tomatoes and bake for 15 minutes

Remove from oven when tops are firm and golden

Remove tomatoes at 15 minutes or until cooked to you’re liking

Serve with sourdough

You could also add finely chopped zucchini, or corn, or bacon or almost anything you could think of in these little beauties.

A perfect easy weeknight dinner or delightful weekend brunch. Also a fab way to use up any veggies in the crisper! Oh, and another bonus, vegetarian!