Pastry dough
"1/4 cup melted butter"
1 package of frozen phyllo pastry
Filling
"1 1/2 cups ricotta cheese, strained"
"1 cup dried tomato, chopped"
"1/2 cup (chopped) salt"
3 tablespoons olive oil
1 fresh parsley stem
Accompaniments
4 tartlet molds with removable bottoms, 11 cm in diameter
Pastry dough
"1/4 cup melted butter"
1 package of frozen phyllo pastry
Filling
"1 1/2 cups ricotta cheese, strained"
"1 cup dried tomato, chopped"
"1/2 cup (chopped) salt"
3 tablespoons olive oil
1 fresh parsley stem
Accompaniments
4 tartlet molds with removable bottoms, 11 cm in diameter
Pastry dough
1
Let the pastry thaw at room temperature for about 8 hours
Cut out sixteen squares, each 25 centimeters on a side
Preheat the oven to medium temperature
2
Place a square onto a tartlet mold, shape it, and brush with melted butter
Then place three more pieces, one on top of the other, always brushing them with butter
3
Repeat this process for the remaining molds
Poke the bottom of each pastry with a fork and bake in the oven for about 15 minutes or until golden brown
Filling
In a bowl, mix together the ricotta cheese, olive oil, and salt
Fill the tartlets
Top with dried tomato, chopped
Garnish with fresh parsley and remove from molds to serve.
