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


  • 1 slice of reduced fat puff pastry, cut into quarters

  • Mix 400grams of low fat ricotta

  • 1/2 cup parmesan cheese

  • Pinch salt

  • pinch of cracked pepper

  • 4 cherry tomatoes


  • 1.

    Pre heat oven, 150

  • 2.

    Place baking paper on large flat tray

  • 3.

    Cut puff pastry into quarters and place on tray, seperated slightly

  • 4.

    Mix ricotta, parmesan ,salt and pepper in a bowl

  • 5.

    Divide equally and place on the middle of each section of pastry.

  • 6.

    Spread, leaving edges free

  • 7.

    Cut tomatoes in half and place 2 halves on each tart.

  • 8.

    Cook in oven for 20 minutes or until pastry is browned

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 297kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 17g
  • Carbohydrate 9g
  • Sugar 0g
  • Sodium 327mg

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.

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This is a really easy recipe. Can cut pastry into smaller portions for a dinner party, as finger food. Its a good easy recipe and looks good on the plate

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