25g vegetarian Italian hard cheese finely grated (for a non-vegetarian option use Pecorino Romano DOP, finely grated)
25g flat leaf parsley, trimmed
½ 225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved
½ 275g pack baby plum tomatoes, halved
1 tbsp Italian extra virgin olive oil, plus 1 tbsp extra for drizzling
1 tbsp Modena Balsamic Glaze
Baby new potatoes, to serve
Preheat the oven to 220°C, gas mark 7. Lay the pastry, together with the baking parchment it comes with, onto a baking tray. Using a knife, cut the pastry neatly in half. Score a 0.5-1cm border around the edge of each one.
Mix the ricotta with almost all of the grated cheese and the finely chopped stalks from the parsley. Spread over the tarts avoiding the borders. Scatter the halved tomatoes over the top in a densely packed overlapping layer, season and drizzle with a little oil. Sprinkle with the remaining cheese.
Bake for 20-25 minutes until the pastry is puffed and golden.
Meanwhile, mix the olive oil and balsamic glaze together. Season. Toss with the parsley leaves. Serve with the hot tartlets alongside freshly cooked new potatoes.
Keep the rest of the pack of pastry rolled up and well wrapped in the fridge until the use by date, or in the freezer for 1 month. Defrost thoroughly before use.