Cherry Tomatoes, Ricotta EVOO Rolled Oat Tart
- Preparation: 10min
- Cooking Time: 20min
- Serves: 6
Step 1. Preheat oven 150 deg C. Grease 6 x 12cm diameter individual pie dishes
Step 2. Place dry ingredients in a food processor. Pulse for a minute until it resembles fine crumbs.
Step 3. Add in the wet ingredients. Pulse again until mixture is well combined.
Step 4. Divide into 6 portions and spoon the mixture into the individual pie dishes. Press into the base and side.
Step 5. Baked for 15 minutes or until shell is golden brown.
Step 6. Cool tart shells completely before assembly
Step 1. Into a mixing bowl, mix the Ricotta and grated Parmesan. Season with Salt and Pepper.
Step 2. Spoon mixture into the tart shell. Top with sliced Tomatoes and Basil leaves. Drizzle Extra Virgin Olive Oil over the tart. Serve immediately.