Tartlets with pesto and tomatoes
Starter
Veggy
Easy
30 min
4 servings
ingredients
1 roll of dough crust ready
400 g CIRIO Pomodorini
300 g of cottage cheese
30 g grated Parmesan cheese
100 g of fresh pesto
2 eggs
Salt
Pepper
Preparation
- Mix in a bowl the ricotta with pesto, then add the eggs and Parmesan.
- Complete with a pinch of salt and work well all ingredients until creamy smooth and homogeneous.
- Lined with the pastry crust the special cutters tartlet or paper cups.
- Alternatively, derived disks not too great by opting for one cup of tea, then you give them a concave shape with a spoon.
- Prick the base of the pastry with a fork, then stuffed the tartlets with a spoonful of the mixture of pesto and ricotta.
- Drain the tomatoes gently from their liquid, then complete each tartlet with a cherry tomato.
- Add salt and bake at 180 degrees for about 20-30 minutes and serve warm.
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Hard 
70 min