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Bocconcini Calabrese Tartlets

Ingredients

  • 2 sheets (about 24 x 24cm) puff pastry, defrosted
  • 1 egg, lightly beaten
  • 180g Galbani Bocconcini Mini, drained
  • 200g assorted coloured small heirloom tomatoes, cut in quarters
  • 2 tbsps fresh basil leaves, finely chopped
  • 1 tbsp extra virgin olive oil
  • 5 tbsps Galbani Ricotta
  • 1 medium garlic clove, crushed
  • sea salt and freshly ground pepper
  • to serve
  • a few small basil leaves

Preparation Instructions

  1. Preheat oven to 190°C.
  2. Line a large oven tray with baking paper.
  3. First make the pastry cases. Remove the pastry from the plastic sheets. Place the two sheets of pastry on a sheet of baking paper and transfer to a large board. If short of time, you can use premade vol au vents cases instead.
  4. Using a 6cm biscuit cutter, cut the pastry into 32 6cm rounds.
  5. Using a 5cm biscuit cutter, cut the middle out of 16 of the pastry rounds. Discard the central disc to leave 16 pastry circles.
  6. Brush the rounds of pastry lightly with egg. Use a spatula to place the circles of pastry neatly on top of the rounds to make small pies or cases.
  7. Transfer to the prepared baking trays. Allowing a little room for each case to expand.
  8. Brush again with beaten egg. Bake in the preheated oven for about 10 minutes or until well risen and golden brown.
  9. Remove the cooked pastry cases from the oven and while still warm use the back of a teaspoon to gently press down any pastry that may have risen in the center of each case, to allow room for the filling. Allow to cool slightly.
  10. Place the ricotta in a medium bowl, stir in the crushed garlic and fresh basil season to taste with salt and pepper. Cover and refrigerate till required.
  11. In another bowl add the quartered tomatoes, the bocconcini mini cut in half and the chopped basil. Add the olive oil. Season with salt and pepper.
  12. When you’re ready to serve. Spoon a teaspoon of the ricotta mixture into each cooled case.
  13. Top with the bocconcini tomato mix and finish with a few scattered basil leaves. Serve immediately.
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