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Sundried tomato and ricotta tarts

Serves: 8
Prep: 20
Cook: 15

    Sundried tomato and ricotta tarts are a moreish savoury indulgence. Serve with salad for a delicious lunch, or as an entree when entertaining.


    • 150g cannellini beans or soy beans, cooked
    • 250g ricotta cheese, reduced fat
    • 1 egg white
    • 1/3 cup So Good Regular soy milk
    • 50g semi-dried tomatoes
    • 1 tbs fresh basil, chopped
    • 2 sheets puff pastry
    • 1/4 cup fresh breadcrumbs


    1. Preheat the oven to hot 220°C. Place the cannellini beans, ricotta, egg white and So Good Regular in a food processor and blend until smooth. Transfer the mixture to a large bowl.
    2. Soak the semi-dried tomatoes in a little boiling water for 5 minutes to rehydrate, then drain and finely slice. Fold the semi-dried tomatoes and basil into the bean and ricotta mixture.
    3. Lightly grease eight 9cm metal flan tins or texas muffin holes with canola spray. Cut each pastry sheet into 4 squares and press into the tins with the corners sitting up.
    4. Divide the filling evenly among the pastry squares, sprinkle with the breadcrumbs and bake for 15 minutes, or until golden brown.

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