Back to Recipes
- 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
- Preheat oven to 190°C.
- Line a large oven tray with baking paper.
- 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.
- Using a 6cm biscuit cutter, cut the pastry into 32 6cm rounds.
- Using a 5cm biscuit cutter, cut the middle out of 16 of the pastry rounds. Discard the central disc to leave 16 pastry circles.
- 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.
- Transfer to the prepared baking trays. Allowing a little room for each case to expand.
- Brush again with beaten egg. Bake in the preheated oven for about 10 minutes or until well risen and golden brown.
- 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.
- 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.
- 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.
- When you’re ready to serve. Spoon a teaspoon of the ricotta mixture into each cooled case.
- Top with the bocconcini tomato mix and finish with a few scattered basil leaves. Serve immediately.
Share This Recipe, Choose Your Platform!