Method

• 1

  Preheat the oven to 200C/400F/Gas 6.

• 2

  Unroll the pastry from the packet and cut into 14-16 rectangles. Place the pastry pieces on a lightly oiled baking tray and prick each one a couple of times with a fork.

• 3

  Mix together the ricotta, eggs, roughly two-thirds of the vegetarian Parmesan-style cheese and garlic, and season with salt and pepper. Once smooth, spoon onto the pastry pieces and spread lightly with the back of a spoon, leaving a small border of pastry around the edge.

• 4

  Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining Parmesan-style cheese.

• 5

  Place in the oven and bake for 10-15 minutes until the filling has set and is becoming golden.

• 6

  Remove from the oven and serve hot, warm or at room temperature.

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