Tomato Ricotta Mini Tartlets - Perfect Tea Party Treats

Ricotta, Chive & Tomato mini tarts

An original recipe by Not Quite Nigella

Makes 18-20 tarts

• 1 sheet of bought shortcrust pastry (or 1.5 sheets if you can't be bothered re-rolling the scraps)

• 125g of ricotta

• 50g 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

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.

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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.

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