Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Soy, Tomato and Ricotta Tarts
- Preparation Time:
20 minutes
- Per Serve:
1020 kJ (245 cal). Protein 9 g. Fat 14 g. Saturated fat 3 g. Carbohydrate 19 g. Total sugars 4 g. Sodium 160 mg. Potassium 330 mg. Calcium 100 mg. Iron 1 mg. Fibre 3 g.
- Cooking Time:
15 minutes
- Serves:
Makes 8 tarts
Ingredients:
150 g canned soya beans, drained and rinsed
250 g reduced-fat ricotta cheese
1 egg
1⁄3 cup soy or dairy milk
50 g semidried tomatoes
1 tablespoon shredded fresh basil
2 sheets reduced-fat canola puff pastry, thawed
1⁄4 cup fresh breadcrumbs
Instructions:
1. Place soya beans, ricotta, egg and milk in a food processor and blend until smooth. Transfer the mixture to a large bowl.
2. Finely slice the tomatoes and fold through bean and ricotta mixture. Stir through basil.
3. Lightly grease eight 9-cm metal flan tins. Cut each pastry sheet into four squares and press into the tins; trim the overhanging pastry.
4. Divide the filling evenly among the pastry squares, sprinkle with the breadcrumbs and bake in a very hot oven (220°C) for 15 minutes or until golden brown.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
