BABY MARROW AND RICOTTA TARTLETS

ALTHOUGH MUFFIN TRAYS ARE USED FOR MAKING MUFFINS, THEY CAN ALSO BE USED TO MAKE OTHER ITEMS, SUCH AS THESE PHYLLO CASES. THEY BEAUTIFULLY SHOWCASE THE CREAMY, MILD TASTE OF THE RICOTTA AND THE FIRMER, DELICATE FLAVOUR AND TEXTURE OF BABY MARROWS. THE ZESTY LEMON AND FRAGRANT THYME ROUND OFF THESE ELEGANT TARTLETS.

OVEN – MUFFIN TRAY

½ Tbsp olive oil

¼ tsp minced garlic

¼ tsp dried thyme

salt and pepper to taste

3–4 largish baby marrows, grated

100g ricotta cheese, broken up

2 tsp lemon zest

2 tsp lemon juice

½ Tbsp finely chopped sundried tomatoes in olive oil

3 Tbsp grated Parmesan

2 sheets phyllo pastry

2 Tbsp melted butter

1 tsp toasted sesame seeds

1.Preheat the oven to 150°C. Grease a 6-cup muffin tray.

2.Combine the olive oil, garlic, thyme, salt and pepper in a bowl, then add the baby marrows and mix. Add the ricotta, lemon zest, lemon juice, tomatoes and Parmesan and mix until well combined.

3.Cut out 10cm squares from the phyllo sheets and brush with the melted butter. Place 2 squares of phyllo pastry at right angles to each other into each muffin cup. Fill each phyllo nest with the ricotta and baby marrow mixture. Scatter sesame seeds on top. Bake in the oven for about 5 minutes. Switch the oven off and leave the muffin tray in the oven for another 5 minutes, making sure the phyllo pastry doesn’t burn.

4.Garnish as desired before serving.