• Cooking oil spray, for greasing
• 2 sheets frozen shortcrust pastry, partially thawed
• 300g fresh ricotta
• 30g parmesan, finely grated
• 2 eggs, lightly beaten
• 125g frozen chopped spinach, thawed, squeezed of excess liquid, roughly chopped
• 2 Tbsp finely chopped chives
• Sea-salt flakes and freshly ground black pepper, to season
• 250g mixed cherry tomatoes on the vine
• 2 Tbsp extra virgin olive oil
• 2 figs, sliced into wedges
• Basil leaves, to serve
• Balsamic vinegar, to serve
• Lemon salt (see below), to serve
Preheat oven to 200°C. Grease four 8cm-diameter, 3cm-high, loosebottomed flan tins with oil. Line an oven tray with baking paper.
Use a small sharp knife to trace around a 15cm plate on one half of a pastry sheet. Repeat with remaining half, then repeat with remaining sheet to form 4 circles. Line bases and sides of tins with pastry, trimming off overhanging edges with a knife to neaten. Line each pastry tin with a sheet of baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove baking paper and return to oven for a further 10 minutes or until pastry is just golden.
Combine ricotta, parmesan, eggs, spinach and chives in a large bowl and season. Spoon mixture into pastry cases and bake for 20 minutes or until filling has risen, and is cooked and lightly browned.
Meanwhile, put tomatoes on prepared tray. Drizzle with oil and season. During last 5 minutes of tarts’ cooking, add tomatoes to oven and cook for 5 minutes or until skins just burst.
Top tarts with tomatoes, figs and basil. Drizzle over balsamic vinegar. Serve with lemon salt on the side.