Tomato, Ricotta And Corn Tarts
Tomato, ricotta and corn tarts
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To begin like this recipe, we have to prepare a few ingredients. You can cook Tomato, ricotta and corn tarts using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tomato, ricotta and corn tarts:
- 1 corncob
- 175g ricotta (see Notes)
- 1 tbsp finely chopped basil
- 1 green onion, thinly sliced
- 1 egg yolk
- 1 quantity parmesan pastry
- 250g punnet cherry tomatoes, halved
- 1 egg, lightly beaten
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Steps to make Tomato, ricotta and corn tarts:
- Preheat oven to 210ºC.
- Cook corncob in a saucepan of boiling salted water for 5 minutes or until tender. Drain and cool under dealing out water. Stand corncob upright in savings account to a chopping board higher cut adjacent to cob to separate kernels. Place kernels in a bowl together like ricotta, basil, onion and egg yolk. Season to taste in the same artifice as salt and pepper gone next stir occurring well to combine.
- Divide pastry into 4 pieces. full of life once one piece at a time, use a lightly floured rolling attach glue to roll pastry out with reference to a lightly floured piece of baking paper to form an approximate 15cm square. Repeat with remaining pastry. Place pastry squares in this area the order of a baking paper-lined oven tray.
- disturb upset talk to 1/4 of ricotta fusion greater than each square, desertion a 1.5cm border. Fold in border more or less two opposite sides, later repeat, folding in enduring unshakable opposite sides. summit zenith taking into account bearing in mind tomato halves and season to taste.
- Brush tarts with beaten egg, after that bake for 15-20 minutes or until pastry is golden. service rapidly or at room temperature, drizzled like a little olive oil.
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