Tomato and Ricotta Tartlets

a nice appetizer or party food. To make this recipe gluten-free using frozen gluten-free shortcrust pastry (supermarket bought) or use Cream Cheese Pastry - Gluten Free. The original recipe was pulled from a magazine, though I dont know whick one now

• Ready In: 40 mins
• Serves: 12
• Yields: 12 tartlets

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

Directions

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.