for 6 pieces

Tarts

1 pack

puff pastry dough, rolled into a rectangle (approx. 24 x 42 cm)

Filling

100 g	ricotta
200 g	sour single cream
40 g	grated Parmesan
1	organic orange, grated zest and 2 tbsp of juice
3 sprig	thyme, leaves torn off
¼ tsp	salt
1	orange, peeled, halved, cut into slices approx. 5 mm thick

To bake

¼ tsp	chilli flakes
2 sprig	thyme, leaves torn off

How it's done

Tarts

Roll out the puff pastry, prick with a fork. Cut out circles (each approx. 12 cm in diameter), place in the prepared tins, press the edges down gently with a fork.

Filling

In a bowl, mix the ricotta with all the other ingredients up to and including the salt. Spoon the filling into the tarts. Top with the slices of orange.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tins. Sprinkle with chilli flakes and thyme.

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