Basil Ricotta Tartlets with Smoked Trout
Ingredients
- 1 sheet butter puff pastry semi-thawed
- 160g fresh ricotta
- 1 tablespoon shredded fresh basil, plus extra small leaves to serve
- 1 teaspoon finely grated lemon rind
- 1-2 tablespoons milk
- 160g mixed coloured cherry tomatoes, thinly sliced
- 2 tablespoon olive oil
- 1/4 cup baby capers, well-drained (optional)
- 1/2 whole smoked trout, skin and bones discarded, flesh flaked