For these individually portioned tarts you need to think of gluten free quiche. It also occurs to us that these would also make a spectacular breakfast. Or, if you share your life with teenagers or other juniors who are perpetually hungry, these would make an excellent post-school-I’m-going-to-die-if-I-don’t-eat-enormously snack.
The ricotta is gently baked with a delicious topping. We’ve put two varieties in the freezer for you – mushroom & fresh herbs on one, bacon and onion on the other. Wrap them in foil and put them in your oven to warm them up.
These are delicious in their simplicity, and even better with the chimichurri. Chimichurri (think parsley pesto) is a relatively recent discovery for me, and it is delicious. Garden fresh parsley, beautiful olive oil from our friends at Gwydir Grove, capsicum and garlic, it will make your ricotta tarts sing (well, you know)…
Ingredients:
Mushroom tarts: Ricotta, eggs, mushrooms, butter, olive oil, thyme, parsley
Bacon & Onion tarts: Ricotta, eggs, bacon, onion, olive oil, parsley
Chimichurri: Parsley, olive oil, capsicum, red wine vinegar, garlic, chilli, salt
Capsicum, onion, white wine vinegar, brown sugar, ground cumin, ground coriander, garlic, ground ginger, paprika, salt, pepper
Contains egg, dairy
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