Cannellini, Sundried Tomato and Ricotta Tarts

Preheat the oven to hot 220°C. Place the cannellini beans, ricotta, egg white and So Good in a food processor and blend until smooth. transfer the mixture to a large bowl.
Soak the sun-dried tomatoes in a little boiling water for 5 minutes to rehydrate, then drain and finely slice. Fold the sun-dried tomatoes and basil into the bean and ricotta mixture.
Lightly grease eight 9cm metal flan tins or Texas muffin holes with canola spray. Cut each pastry sheet into four squares and press into the tins with the corners sitting up.
Divide the filling evenly among the pastry squares, sprinkle with the breadcrumbs and bake for 15 minutes, or until golden brown.

Health & wellbeing