TOMATO TART WITH PESTO CRICKETS
Serves: 3-4
Time: 30 minutes
INGREDIENTS
Pesto – 2 tbsp
Puff Pastry Sheets – 1
Ricotta Cheese - 200g
Egg – 1
Cherry Tomatoes – 200g
Asparagus – 100g
Parmesan – 40g
Garlic Clove – 1
Mustard – 1 tsp
Fresh Thyme – 2 sprigs
Lemon – 1
Olive Oil
Salt and Pepper
METHOD
Preheat the oven to 180° C.
PREPARE THE CRICKETS | 2 mins
Coat the crickets in the pesto.
MAKE THE TART | 25 mins
Finely dice the garlic and slice the tomatoes in half.
In a bowl, mix the garlic, ricotta, egg, parmesan, thyme leaves, and mustard. Juice and zest the lemon, and add this too. Season with salt and pepper.
Cut an indentation all the way around the puff pastry, about 2cm in.
Spread the ricotta mixture inside of the indentation, top with the halved tomatoes and asparagus.
Put it in the oven for 20 - 25 mins, or until the pastry is golden and crispy.
5 minutes before it is ready to be taken out, sprinkle the crickets on top of the tart and return it to the oven.
Cook this recipe with our Ready to Cook Dried Crickets.