Desserts
Roasted Tomato & Ricotta Pop Tarts
Recipe by Greens of the Stone Age
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These Roasted Tomato and Ricotta Pop Tarts are a healthier play on the beloved breakfast favourite. Made with naturally gluten-free flours, and a healthy, protein rich centre they’re perfect for any time of the day.
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For the pastry
- 150g arrowroot/ tapioca flour
- 75g ground almonds
- 75g cold unsalted butter
- 1 tsp Italian herb seasoning
- 1 tsp xanthan gum
- A pinch sea salt
- 4-5 tbsp milk
For the ricotta filling
- 125g ricotta
- 35g grated gruyere
- 7g basil (roughly chopped)
- 2 tbsp pesto
- 1 tsp garlic paste
- 1/2 zest of lemon
- A pinch sea salt
- 1 egg (whisked)
- 2 vine tomatoes (thinly sliced)
Utensils
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Step 1
Start by placing all of the ingredients for the pastry, except for the milk, into the bowl of a food processer and pulse together until the mixture resembles breadcrumbs. Carefully pulse in the milk a tablespoon at a time until the mixture comes together into a slightly sticky ball of dough. Remove the dough and weigh the mixture. Divide equally into 2 balls, wrap in cling film and chill in the fridge for at least 30 minutes.
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Step 2
Whilst the dough is chilling stir together all filling ingredients, except for the sliced tomatoes, until fully combined. Line the crisper basket for the unit and set to one side.
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Step 3
Remove one ball of dough from the fridge. Light dust the worktop with arrowroot flour, sprinkle a little flour over the dough then place a large sheet of non-stick parchment on top. Roll out the pastry to roughly slightly larger rectangle than 20cm x 15cm then trim down to 19.5cm x 14.5 cm. The pastry should be around 4-5mm thick. Cut into 6 equal rectangles, roughly 10cm x 7cm (4″ x 2 3/4″).
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Step 4
pread a slightly heaped tablespoon of filling into the centre of 3 rectangles, leaving a little less than 1cm of space around the outside. Place 2 pieces of sliced tomato on top of each.
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Step 5
Gently lift one rectangle of dough and dampen with a little water. Place the damp side down on top of one of the filled rectangles of dough and press down around the outer edges firmly to seal. Wipe away any excess filling with a damp clean cloth and repeat for the remaining rectangles. Pierce each tart several times using a fork or skewer then place into the lined basket and place into the fridge.
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Step 6
Select AIR FRY, set the temperature to 160°C, and the cooking time to 12 minutes. When the unit beeps to signify it has pre-heated open the lid and carefully place in the crisper basket. After 10 minutes have passed check to see if they are a nice shade of light golden brown. Once cooking is complete transfer to a wire rack.
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Step 7
Whilst the first batch of pop tarts are cooking prepare your second batch following steps 3 through to 4. Then repeat step 5 to cook and cool.
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Step 8
Notes:
Best eaten on the day but can be stored in an airtight container in the refrigertor and re-heated in the unit using the same settings for around 3 to 4 minutes.
