1. Preheat oven to 200°C Lightly grease 12 patty pan moulds (small cupcake pans). 2. Using an 8cm round fluted cutter, cut 12 rounds of pastry. Press into the patty pans and lightly prick with a fork. Bake 10 minutes. Cool. 3. Combine all of the remaining ingredients in a bowl. 4. Spoon the mixture into the cooled pastry shells. Top each with a cherry tomato. 5. Spray the tops of the pastry with a fine mist of cooking spray and bake 15 to 20 minutes or until the ricotta mixture is set and the tomato has softened. ---------------------------------------------------------------------------
Nutrition
Ingredients
