1tbspfinely chopped chives + extra to sprinkle on tarts
2-3tbspfinely grated Grana PadanoParmesan
or a vegetarian hard cheeseoptional
salt and freshly ground pepper to season
Instructions
Preheat the oven to 200C (400F).
Mix the ricotta, feta, olive oil and chives together in a bowl.
Unroll the puff pastry but keep it on the paper it is wrapped in. Place on a large baking tray and slice in half or in quarters if you wish to make smaller tarts.
Space the pieces slightly apart on the tray.
Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
Bake for 12 minutes or until puffed and golden.
Press the middle of the tarts to flatten. Gently spread the cheese mixture within the border of each tart, filling edge to edge.
Add the tomato slices, overlapping them slightly and sprinkle with the grated cheese.
Drizzle with a little olive oil and season with salt and pepper.
Return to the oven for 8 minutes, or until the tomatoes are slightly softened.
Sprinkle with chopped chives and serve immediately.
Video
Notes
Instead of tomatoes you can use other seasonal vegetables such as zucchini, asparagus etc.