Heirloom Tomato Tartlets

Name: Thermomix recipe: Heirloom Tomato Tartlets
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 Batch Parmesan Puff Pastry ready to roll or commercial puff pastry; 150 Grams Parmesan, cubed; Egg wash as needed; 150 Grams Fresh Ricotta Cheese drained; pink salt flakes to taste; Freshly ground black pepper to taste; 1 Punnet Heirloom cherry tomatoes (or mixture of small coloured tomatoes); Fresh basil leaves; A few pine nuts, toasted

Make on Fresco

Makes 4-8 tartlets Prep Time 10 minutes Cook Time 15 minutes Rated: Print

Videos

I love eating simple quick fresh food and these are so pretty, they should be on Instagram!! If you haven’t tried them yet, today is the day!

This recipe is so easy to adapt to so many other applications. This parmesan layering business is going to have you hooked. (Just sayin’) I think if you have never attempted to make the Iced Puff or Parmesan Puff Pastry, this is the recipe that should get you all ready to do so. There is nothing quite as amazing as your own puff pastry.

Set aside a day when you are home anyway, download the recipe, watch the video and off you go! Then follow that up with these gems. Sooo yummy, sooo pretty and well, sooo easy!

Need

1 Batch Parmesan Puff Pastry ready to roll or commercial puff pastry Recipe
150 Grams Parmesan, cubed
Egg wash as needed
150 Grams Fresh Ricotta Cheese drained Recipe
pink salt flakes to taste BUY
Freshly ground black pepper to taste
1 Punnet Heirloom cherry tomatoes (or mixture of small coloured tomatoes)
Fresh basil leaves
A few pine nuts, toasted

Do

1: Preheat oven to 200°C and line 2 baking trays with paper.
2: Arrange the sheets of pastry along one bench. Brush with egg wash.
3: Place the Parmesan into Thermomix bowl and mill 10 sec/speed 10.
4: Sprinkle about 2 tablespoons onto the first sheet of pastry. Cover with the second sheet of pastry and repeat. Cover again. Brush the third layer with the egg wash. Cut out 4 rounds and place onto a baking tray.
5: Repeat with the other batch of pastry if using.
6: Bake 10-15 minutes until well puffed and golden. Remove from oven and cool slightly.
7: Add the ricotta and seasoning to the remaining Parmesan in the Thermomix bowl. Blend 10 sec/ speed 7.
8: Push the centre of each pastry round down with your hand a little. Spread with the cheese mixture. Top with the remaining ingredients. Serve immediately.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!