Mini Tartlets

Prep time 15 mins

Cooking time 20 mins

Makes 18

• 2 sheets frozen puff pastry, just thawed
• 1 tablespoon VEGEMITE
• 100g firm ricotta, crumbled
• 1 egg
• 2 tablespoons finely grated parmesan
• 250 g mixed cherry tomatoes, sliced into 3
• thyme leaves, to garnish

Preheat the oven to 210°c/190°c fan-forced and line 2 baking trays with baking paper.

Cut each sheet of pastry into 9 squares. Place onto the prepared trays, leaving space in between each piece. Use a knife to score a line around the edge of the pastry, 1 cm in from the sides, to create a border. Prick the base inside the border with a fork.

Bake for 8 minutes, until lightly golden. Remove from the oven, and using the back of a spoon, gently press down the centre of each square of pastry.

Mix the VEGEMITE, ricotta, egg and parmesan together in a small bowl until evenly combined.

Spread 2 teaspoons of ricotta mixture into the middle of each pastry square. Top with tomato slices.

Return the tarts to the oven to cook for 8–10 minutes or until golden.

Remove from the oven and garnish with thyme leaves and freshly ground pepper. Cool on trays for 5 minutes before serving