Ham & asparagus ricotta tarts

Turn your deli meats into tasty ideas for your next dinner party. 

Ingredients

• Ham off the bone, finely chopped
• 250g (1 cup) fresh ricotta
• 1 sheet of frozen ready-rolled puff pastry, thawed
• 6-8 asparagus spears
• Olive oil spray
• Shaved parmesan
• Baby rocket leaves

 

Method

1. Preheat oven to 220°C. Combine finely chopped ham off the bone and 250g (1 cup) fresh ricotta. Halve a just thawed sheet of frozen ready-rolled puff pastry. Spread with the ricotta mixture, leaving a 2cm-wide border. Top with 6-8 asparagus spears, woody ends trimmed. Spray with olive oil spray. Bake for 8 minutes or until puffed and golden. Top with shaved parmesan and baby rocket leaves.

 

Notes

Serve as a starter for a dinner party.

Bocconcini 'eyeball' tarts with olive 'bugs'

Boo! Halloween is almost here, so put on your scariest outfit and invite everyone around for these terrifying treats. 

Makes

24

Ingredients

• 2 cups (500ml) good-quality tomato pasta sauce
• 12 baby bocconcini, halved
• 12 stuffed olives, halved
• 1 large rosemary sprig, leaves picked
• 12 kalamata olives
• 24 ready-made mini savoury tart cases

 

Method

1. Place the tomato sauce in a pan over medium heat and simmer for about 10 minutes until thickened, stirring occasionally to prevent catching.
2. Press half a stuffed olive (pimento-side up) into the rounded side of the bocconcini to create 'eyeballs'. To make the bugs, stick 6 rosemary leaves (3 on each side) into the kalamata olives to form legs.
3. When ready to serve, warm the sauce in a pan over low heat. Spoon into pastry cases, then press a bocconcini half into each one. Serve the eyeballs on a platter surrounded by bugs.

Blue cheese tarts with roasted cherry truss tomatoes

These little pastry cups with tangy blue cheese and sweet, vine-ripened cherry truss tomatoes are perfect party food. 

Preparation Time

20 minutes

Cooking Time

25 minutes

Makes

12

Ingredients

• 12 (about 1 x 240g pkt) cherry truss tomatoes
• Melted butter, to grease
• 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 150g Castello blue cheese
• 12 small fresh basil leaves

 

Method

1. Line a baking tray with non-stick baking paper. Use scissors to cut the tomatoes from the truss, leaving tops intact. Place on the lined tray.
2. Preheat oven to 220°C. Brush 12 mini muffin pans with melted butter to grease. Use a 7cm-diameter round pastry cutter to cut 12 discs from pastry. Line prepared pans with pastry discs. Line each pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 8-10 minutes or until golden. Set aside to cool.
3. Reduce oven temperature to 180°C. Roast the tomatoes for 12 minutes or until the tomatoes soften slightly.
4. Place the blue cheese in a small bowl. Use the back of a teaspoon to lightly press until the blue cheese softens. Season with pepper. Remove paper and pastry weights or rice from pastry cases.
5. Divide the blue cheese among the pastry cases. Arrange the tarts on a serving platter. Place a basil leaf into each tart. Top with the tomatoes to serve.
   

Notes

Cook's tip: To ensure you cover the pastry cases completely before baking in step 2, cut your baking paper into 10cm squares. With a twist: Ricotta & chive tarts with roasted cherry truss tomatoes Omit basil. Replace the blue cheese with fresh ricotta. Stir chopped fresh chives into the ricotta in step 4.

Bacon, egg and feta tarts

Start the weekend with these delightful little bacon, egg & feta tarts. 

Makes

4

Ingredients

• 4 frozen puff pastry sheets, thawed
• 1 tbs olive oil
• 150g chopped bacon
• 100g marinated feta, drained, crumbled
• 4 eggs
• 2 tbs grated parmesan
• Wild rocket, to serve

Method

1. Preheat the oven to 200°C and line a tray with baking paper.
2. Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.
3. Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.
4. Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.