TOMATO TART WITH PESTO CRICKETS

Serves: 3-4

Time: 30 minutes

INGREDIENTS

Ready to Cook Dried Crickets – 30g

Pesto – 2 tbsp

Puff Pastry Sheets – 1

Ricotta Cheese - 200g

Egg – 1

Cherry Tomatoes – 200g

Asparagus – 100g

Parmesan – 40g

Garlic Clove – 1

Mustard – 1 tsp

Fresh Thyme – 2 sprigs

Lemon – 1

Olive Oil

Salt and Pepper

METHOD

Preheat the oven to 180° C.

PREPARE THE CRICKETS | 2 mins

• Coat the crickets in the pesto.

MAKE THE TART | 25 mins

• Finely dice the garlic and slice the tomatoes in half.

• In a bowl, mix the garlic, ricotta, egg, parmesan, thyme leaves, and mustard. Juice and zest the lemon, and add this too. Season with salt and pepper.

• Cut an indentation all the way around the puff pastry, about 2cm in.

• Spread the ricotta mixture inside of the indentation, top with the halved tomatoes and asparagus.

• Put it in the oven for 20 - 25 mins, or until the pastry is golden and crispy.

• 5 minutes before it is ready to be taken out, sprinkle the crickets on top of the tart and return it to the oven.

Cook this recipe with our Ready to Cook Dried Crickets.