Ricotta, Chive & Tomato mini tarts

By charlotteh371

Ingredients

• Makes 18-20 tarts
• 1 sheet of bought shortcrust pastry (or 1.5 sheets if you can't be bothered re-rolling the scraps)
• 125 g of ricotta
• 50 g of tasty or cheddar cheese
• 1 tablespoon freshly cut chives plus longer pieces to decorate, 40x roughly 1 inch pieces
• 1 egg
• 10 dainty cherry tomatoes, cut in half
• 1 mini cupcakes/tart baking tray with holes lightly greased with butter

Preparation

Step 1

Step 1 - Preheat oven to 210c. Using a round cutter, cut out rounds of slightly defrosted shortcrust pastry and place in lightly greased baking tray holes. You may have to re-roll the ends a couple of times if you're only using 1 sheet of pastry.

Step 2 - Mix together the two cheeses, egg and chives in a bowl. Top with tomato half if desired (or put the tomato on after its had its time in the oven). Spoon 1/2 teaspoon full into each case. Bake for 10-15 minutes until pastry and cheese is golden.

Step 3 - Decorate with chive pieces. I did them in a "crossed sword" pattern.