Tenderstem, Ricotta and Cherry Tomato Fingers

Jo Pratt's avatar
 0 Reviews

Recipe by Jo Pratt
Serves 7
Ready in 15 to 30 mins

Ingredients

  • 375g ready-rolled puff pastry
  • 250g vegetarian ricotta cheese
  • 2 large free-range eggs, lightly beaten
  • 50g vegetarian Parmesan-style cheese, grated
  • 1 garlic clove, crushed
  • salt and pepper for seasoning
  • 200g Tenderstem broccoli tips
  • 14 cherry tomatoes, halved
  • oil for greasing

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Unroll the pastry from the packet and cut into 14-16 rectangles. Place the pastry pieces on a lightly oiled baking tray and prick each one a couple of times with a fork.
  3. Mix together the ricotta, eggs, roughly two-thirds of the vegetarian Parmesan-style cheese and garlic, and season with salt and pepper. Once smooth, spoon onto the pastry pieces and spread lightly with the back of a spoon, leaving a small border of pastry around the edge.
  4. Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining Parmesan-style cheese.
  5. Place in the oven and bake for 10-15 minutes until the filling has set and is becoming golden.
  6. Remove from the oven and serve hot, warm or at room temperature.
    7. www.tenderstem.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

June issue of CookVeg is available now
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Raspberry Tofu Cheesecake
No rating - be the first!
Leeks with Mustard & Mascarpone on Garlic Toast
No rating - be the first!
Flipping Good Fun
No rating - be the first!

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Tenderstem, Ricotta and Cherry Tomato Fingers
  • Recipe by Jo Pratt
  • Serves 7
  • Ready in 15 to 30 mins
    Ingredients
  • 375g ready-rolled puff pastry
  • 250g vegetarian ricotta cheese
  • 2 large free-range eggs, lightly beaten
  • 50g vegetarian Parmesan-style cheese, grated
  • 1 garlic clove, crushed
  • salt and pepper for seasoning
  • 200g Tenderstem broccoli tips
  • 14 cherry tomatoes, halved
  • oil for greasing
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Unroll the pastry from the packet and cut into 14-16 rectangles. Place the pastry pieces on a lightly oiled baking tray and prick each one a couple of times with a fork.
  3. Mix together the ricotta, eggs, roughly two-thirds of the vegetarian Parmesan-style cheese and garlic, and season with salt and pepper. Once smooth, spoon onto the pastry pieces and spread lightly with the back of a spoon, leaving a small border of pastry around the edge.
  4. Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining Parmesan-style cheese.
  5. Place in the oven and bake for 10-15 minutes until the filling has set and is becoming golden.
  6. Remove from the oven and serve hot, warm or at room temperature.
Copyright © Maze Media (2000) Limited