Tomato and Ricotta Tartlets

• 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

1. Preheat oven to 200C Lightly grease 12 patty pan moulds (small cupcake pans).
2. Using an 8cm round fluted cutter, cut 12 rounds of pastry.
3. Press into the patty pans and lightly prick with a fork.
4. Bake 10 minutes.
5. Cool.
6. Combine all of the remaining ingredients in a bowl.
7. Spoon the mixture into the cooled pastry shells.
8. Top each with a cherry tomato.
9. 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.

shortcrust pastry, ricotta cheese, egg, chives, basil, parmesan cheese, salt, pepper, tomatoes

Taken from www.food.com/recipe/tomato-and-ricotta-tartlets-446411 (may not work)