Pastry Dough
1/4 cup melted butter
1 package of filo pastry, thawed
Filling
11/2 cups ricotta cheese, strained
1 cup dried tomato, chopped
1/2 teaspoon salt
3 tablespoons olive oil
Decoration
Fresh parsley
Accessories
4 forms of 11 cm diameter with removable bottoms
Pastry Dough
1/4 cup melted butter
1 package of filo pastry, thawed
Filling
11/2 cups ricotta cheese, strained
1 cup dried tomato, chopped
1/2 teaspoon salt
3 tablespoons olive oil
Decoration
Fresh parsley
Accessories
4 forms of 11 cm diameter with removable bottoms
Pastry Dough
Leave the dough in the refrigerator for about 8 hours to thaw
Cut out 16 squares, each 25 centimeters on a side
Preheat the oven to medium temperature
Place one square over a form, molding it, and brush with butter
Next, place three more pieces, one on top of the other, always brushing them
Repeat the process for the other forms
Pierce the bottom of the pastry dough with a fork and bake in the oven for about 15 minutes or until golden
Filling
In a bowl, mix together the ricotta cheese, olive oil, and salt to fill the tarts
Top with chopped dried tomato
Decorate with fresh parsley and unmold to serve
