Light tart using reduced fat puff pastry base and filled with a mix of reduced fat ricotta and parmesan cheese and cracked pepper, slices of tomato on top
Pre heat oven, 150
Place baking paper on large flat tray
Cut puff pastry into quarters and place on tray, seperated slightly
Mix ricotta, parmesan ,salt and pepper in a bowl
Divide equally and place on the middle of each section of pastry.
Spread, leaving edges free
Cut tomatoes in half and place 2 halves on each tart.
Cook in oven for 20 minutes or until pastry is browned
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week