Ricotta and Roast Tomato Pies With Spinach and Bean Salad

Total Time
1hr
Prep 10 mins
Cook 50 mins

This has all the ingredients that I love and so healthy from Australian BH&G Diabetic Living.

Ingredients Nutrition

Directions

  1. Preheat ven to 190C (fan forced).
  2. Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
  3. Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
  4. Put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
  5. Reduce oven temperature of 180C fan forced and remove paper and rice.
  6. Add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
  7. Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
  8. bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
  9. Add remaining parsley and vinegar to tomatoes and toss to combine.
  10. Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
  11. To serve put pies on plates and top with tomatoes and serve with the salad.