Sundried tomato and ricotta tarts

Vegetarian
Sundried tomato and ricotta tarts

Prep

20 min

Cook

15 min

Serves

8

Skill

LunchboxSoy MilkEntreesMainsEntertainingSo Good Almond and Coconut Milks

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

Nutrition per serving

Weight, measurement and temperature conversions
894 kJ

energy kj

7.8 g

protein

3.9 g

saturated fat

3.8 g

dietary fibre

23.6 g

carbohydrate

4.1 g

sugars

274 mg

sodium