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Tenderstem, Ricotta and Cherry Tomato Fingers

By Tenderstem
These tasty puff pastry fingers are easy to prepare and wonderfully versatile. Not only can you have them as part of a picnic, for lunch, tea or as a snack during the day, they could also become your prepare-ahead party…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 375 g of ready-rolled puff pastry
  • 2 large eggs, lightly beaten
  • 1 dash of oil, for greasing
  • 250 g of ricotta cheese
  • 50 g of parmesan cheese, grated
  • 1 garlic clove, crushed
  • 1 pinch of salt, to season
  • 1 pinch of pepper, to season
  • 200 g of tenderstem broccoli tips
  • 14 cherry tomatoes, havled

Method

6 steps

  1. Step 1

    Preheat the oven to 200ºC/fan 180ºC/gas 6.

  2. Step 2

    Unroll the pastry from the packet, and cut into 14-16 rectangles. Place the pastry pieces on to a lightly oiled baking tray and prick each one a couple of times with a fork.

  3. Step 3

    Mix together the ricotta, eggs, roughly two thirds of the parmesan, garlic and season with salt and pepper. Once smooth, spoon onto the pastry pieces and spread lightly with the back of the spoon, leaving a small border of pastry around the edge.

  4. Step 4

    Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining parmesan.

  5. Step 5

    Place in the oven and bake for 10-15 minutes until the filling has set and is becoming golden.

  6. Step 6

    Remove from the oven and serve hot, warm or at room temperature.