Serves:

4

Description:

These tartlets are excellent served cold for picnics or parties or hot with a salad for a light meal.

Ingredients:

• 3 tbsp milk
• 2 tsp cornflour
• 60g ricotta cheese
• 1 egg
• 2 tbsp grated Parmesan cheese
• A pinch of chilli powder
• 1 tsp ground paprika
• 1/2 tsp ground nutmeg
• 2 cups mixed cooked vegetables, diced or sliced, e.g. beans, peas, zucchini, spinach, pumpkin, mushrooms
• 3 sheets of filo pastry
• Olive oil

Method:

1. Preheat oven to 200°C.
2. In a bowl, mix milk with cornflour. Whisk in ricotta cheese, eggs, grated Parmesan, chilli, paprika and nutmeg. Stir in your selection of vegetables.
3. Brush a sheet of filo with oil. Top with another sheet, brush with oil, then top with the last sheet of filo. Cut into 6 even rectangles and gently line the greased muffin tin with the filo. The edges of the pastry can protrude from the top of the tin.
4. Bake in preheated oven until the pastry has very lightly browned.
5. Spoon the vegetable mix into the pastry shells, reduce oven to 150°C and bake for about a further 15 minutes until the vegetables and egg have set.

Recipe by: Gabriel Gate`

Website: www.gabrielgate.com