Ricotta And Roast Tomato Pies With Spinach And Bean Salad

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 300 g sweet potatoes (orange chopped)
• 1 sheet puff pastry (25% reduced fat thawed)
• 100 g low-fat ricotta (fresh)
• 1 egg (50 grams)
• 80 g peas (frozen 1/2 cup)
• 3 tablespoons italian parsley (fresh shredded)
• ground black pepper
• 200 g cherry tomatoes (halved)
• cooking spray
• 2 teaspoons balsamic vinegar
• 40 g baby spinach (leaves 4 cups)
• 425 g cannellini beans (rinsed and drained)
• 1 carrot (peeled into long ribbons)
• 1 lebanese cucumber (peeled into long ribbons)

Recipe

• 1 preheat ven to 190c (fan forced).
• 2 steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
• 3 cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
• 4 put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
• 5 reduce oven temperature of 180c fan forced and remove paper and rice.
• 6 add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
• 7 line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
• 8 bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
• 9 add remaining parsley and vinegar to tomatoes and toss to combine.
• 10 spinach and bean salad - put al the ingredients in a large bowl and toss.
• 11 to serve put pies on plates and top with tomatoes and serve with the salad.