Tomato And Ricotta Tartlets

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 sheets frozen shortcrust pastry, thawed (use gluten-free option listed above if required)
• 150 g ricotta cheese, low-fat can be used
• 1 egg, beaten
• 4 teaspoons finely chopped chives
• 4 teaspoons finely chopped basil
• 4 teaspoons parmesan cheese, finely grated
• 1 pinch salt
• 1 pinch pepper
• 12 cherry tomatoes

Recipe

• 1 preheat oven to 200°c lightly grease 12 patty pan moulds (small cupcake pans).
• 2 using an 8cm round fluted cutter, cut 12 rounds of pastry. press into the patty pans and lightly prick with a fork. bake 10 minutes. cool.
• 3 combine all of the remaining ingredients in a bowl.
• 4 spoon the mixture into the cooled pastry shells. top each with a cherry tomato.
• 5 spray the tops of the pastry with a fine mist of cooking spray and bake 15 to 20 minutes or until the ricotta mixture is set and the tomato has softened.