Ricotta and Roast Tomato Pies With Spinach and Bean Salad

• 300 g sweet potatoes (orange chopped)
• 1 sheet puff pastry (25% reduced fat thawed)
• 100 g low-fat ricotta (fresh)
• 1 egg (50 grams)
• 80 g peas (frozen 1/2 cup)
• 3 tablespoons Italian parsley (fresh shredded)
• ground black pepper
• 200 g cherry tomatoes (halved)
• cooking spray
• 2 teaspoons balsamic vinegar
• 40 g Baby Spinach (leaves 4 cups)
• 425 g cannellini beans (rinsed and drained)
• 1 carrot (peeled into long ribbons)
• 1 lebanese cucumber (peeled into long ribbons)

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

sweet potatoes, pastry, lowfat ricotta, egg, peas, italian parsley, ground black pepper, cherry tomatoes, cooking spray, balsamic vinegar, cannellini beans, carrot, lebanese cucumber

Taken from www.food.com/recipe/ricotta-and-roast-tomato-pies-with-spinach-and-bean-salad-441018 (may not work)