Ingredients
• 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
Method
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Preheat oven to 200°C. Grease four 8cm-diameter, 3cm-high, loosebottomed flan tins with oil. Line an oven tray with baking paper.
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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.
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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.
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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.
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Top tarts with tomatoes, figs and basil. Drizzle over balsamic vinegar. Serve with lemon salt on the side.