Ricotta and spinach tarts with tomatoes and fig - Better Homes & Gardens Australia

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