Packed lunches deluxe: this Italian minitaartjes are easy to make and to take

Fresh every day, Every afternoon a bread sandwich can be boring. Do yourself or your family a fun and pimp your lunchbox with this fresh ricottataartjes: a simple recipe with an Italian touch. Bet that the person next to you stinking jealous? What do you need? (for 4 cakes)

For the dough:
250 g of flour
100 g butter, at room temperature
1 egg + 1 egg yolk
50 g Parmigiano Reggiano, grated
salt and pepper

For the filling:
500 g ricotta cheese
1 egg
50 g of grated Parmigiano Reggiano
handful of basil leaves, finely chopped
120 g sun-dried tomatoes, finely chopped
salt and pepper
Extra: 100 g mixed salad

this is how you make it:

1. Mix all the ingredients for the dough with cold hands. Roll into a ball, wrap in foil and place at least 30 minutes in the refrigerator.
2. Preheat the oven to 200°C. Mix all the ingredients for the filling. Fat 4 taartvormpjes in. Divide the dough in 4 portions and roll them out on a floured worktop.
3. Lined each taartvormpje with the dough. Fill with the ricottamengsel and put 25 minutes in the oven. to
Serve warm or cold with mixed salad.

Phrase in a different small dessert? Try this American tart!

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