"These make great-looking appetizers. A veggie mixture with a cheese base, baked in individual fluted tart tins. Easy to make. No dough to mess with. Be sure to use firm or very well-drained ricotta or the tarts will be difficult to remove from the tins. Times do not include allowing the tarts to cool for 20 minutes after baking. You can omit the prosciutto to make them vegetarian."
Serving Size: 1 (197 g)
Servings Per Recipe: 4