Blistered Tomato and Ricotta Tarts

Preheat oven 160°C.

Cut the pasty with 10 cm pastry cutters – you should get 4 circles from each sheet and 8 in total. Place onto lined baking tray and carefully score a 1 cm border about each pastry round, being careful not to cut through. Prick the base with a fork and egg wash the borders of each tart, excluding the base. Place in fridge to chill and firm up for at least 15 minutes.

While the bases are chilling, on a large baking tray arrange the tomatoes with the cut side facing up. Coat with olive oil, balsamic vinegar, and 2 tsp. of the oregano leaves, then bake for 15 minutes or until the tomatoes begin to blister.

Meanwhile combine the ricotta, remaining oregano, lemon zest, parmesan cheese and Dijon mustard, and season to taste.

Remove pastry from the fridge and bake for 10 to 15 minutes until golden down and the base is cooked though. Remove from the oven and leave to cool.

To assemble the tarts, spoon in some of the ricotta mixture and spread evenly. Arrange the tomatoes and garnish with fresh basil.

Add some toasted pine nuts for crunch.

Drizzle over some extra balsamic vinegar glaze to add tang and sweetness.

For more flavour and texture, add some crispy fried prosciutto.