Time: 40 minutes

Cherry Tomato and Basil Pesto Tartlets


- 1 roll of pie dough

- 300 g of cottage cheese 

- 100 g of Papille Fresh Basil Pesto

-  1 pack of 400g Cirio Cherry tomatoes

- 2 tablespoons grated Parmesan cheese

- 2 eggs


1. In a bowl, mix the ricotta with pesto, then add the eggs and Parmesan. Complete with a pinch of salt and mix all ingredients until creamy smooth and homogeneous.

2. Flatten pie dough right a rolling pin and cut out 4 inch discs.

3. Place discs into a muffin or cupcake baking tray.

3. Prick the base of the pastry with a fork, then stuffed the dough with a spoonful of the mixture of pesto and ricotta. 

4. Drain the tomatoes gently from their liquid, then complete each tartlet with a cherry tomato. 

5. Season and bake at 180 degrees for about 20-30 minutes and serve warm.

Papille Products in this Recipe

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