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Ricotta and Roast Tomato Pies With Spinach and Bean Salad

Created by ImPat on November 10, 2014

Step 1: Preheat oven to 190C (fan forced).
Step 2: Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
Step 3: Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
Step 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.
Step 5: Reduce oven temperature of 180C fan forced and remove paper and rice.
Step 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.
Step 7: Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
Step 8: Bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
Step 9: Add remaining parsley and vinegar to tomatoes and toss to combine.
Step 10: Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
Step 11: To serve put pies on plates and top with tomatoes and serve with the salad.