Method

• 1.
  Preheat the oven to 190°C. Line a large baking tray with baking paper.
• 2.
  Cut a small cross in the base of the tomatoes. Blanch in a large pan of boiling water for 20 seconds, then place in a bowl of iced water for 30 seconds. Peel immediately, then quarter and remove seeds.
• 3.
  Combine ricotta with chives and season well. Place pastry rounds on prepared tray and prick with a fork. Divide the ricotta mixture among the tarts rounds and spread out to the edges. Place 5 tomato 'petals', overlapping slightly, in a flower shape on each tart. Bake for 18-20 minutes until pastry is puffed and golden.

• 4.
  Combine oil and vinegar and season. Drizzle over tarts and serve immediately, scattered with chervil if desired.