Preheat oven to 375F (190C). Defrost tart shells & place on cookie sheet.
To make filling: mix together Rootham Caramelized Onion Chutney & ricotta cheese. Leave some chutney aside for topping. Add rest of ingredients & mix.
Fill tart shells with fillings. Place 1/2-1 tsp (2.5-5ml) Rootham Caramelized Onion Chutney on top of each filled tart.
Bake in preheated oven for 20-35 mins or until pastry is golden & filling set.
Serve as appetizers or with green salad.
Variation: add the following to the filling mixture: - 1/2 cup (125ml) finely chopped ham and/or 1/4 cup (60ml) toasted chopped walnuts, pecans or almonds.
GUELPH, ONTARIO, CANADA
