Tomato and pesto tarts

 Tomato and pesto tarts


  1. Preheat oven to 180°C/350°F/Gas Mark 4. Lightly grease 8 holes of a cupcake tin.

  2. Line recesses with prosciutto, ensuring base and sides are covered; trim to fit.
  3. In a large bowl, combine ricotta and egg; season to taste. Spoon mixture into prosciutto-lined holes.

  4. Bake for 12-15 mins, until golden and firm. Rest in tin for 5 mins before turning on to a wire rack to cool.
  5. Meanwhile, place cherry tomatoes, cut side up, in a roasting tin.
  6. Drizzle with oil; season to taste. Bake for 5-10 mins, or until just tender.

  7. Top tarts evenly with pesto and cherry tomatoes. Serve with drinks or as a light lunch with salad.

Recipe from

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


These tasty and easy-to-make tarts are ideal for lunchtimes or a quick snack


12 slices prosciutto
750g (1lb 10oz) ricotta
1 large egg, lightly beaten
8 cherry tomatoes, halved
2 tbsp green pesto


Time: 30 mins
Serves: 8
Nutrition: n/a