Spring onion, cherry tomato and lemon ricotta tarts with arugula salad
Buttery tarts topped with fresh spring onions, cherry tomatoes and a lemon zest ricotta are a slightly decadent, yet healthy treat when served with a side of peppery arugula salad.
- 1 cup cherry tomatoes
- small bunch spring onions
- small bunch basil
- 1 lemon
- 1 cup part skim ricotta cheese
- 4 5x5-inch squares puff pastry dough
- ¼ cup pine nuts
- 2 cups arugula
*Rinse cherry tomatoes and slice in half. Toss with a couple pinches of salt.
*Rinse spring onions, trim off green tops and root ends and thinly slice lengthwise.
*Pick leaves off basil. Rinse and mince.
*Zest lemon. Combine lemon zest with ricotta and a large pinch of salt and pepper.
Assemble, cook tarts
Toss salad, plate