Preheat the oven to 200°C. Lightly grease 12 patty pan moulds. Using an 8cm round fluted biscuit cutter, cut 12 rounds from 2 sheets of partially thawed frozen 25 per cent reduced-fat shortcrust pastry.
Press into pans, prick bases with a fork and bake for 10 minutes or until golden. Cool.
Combine 150g reduced fat ricotta, 1 beaten egg, 1 tbs finely chopped chives, 1 tbs finely chopped dill and 1 tbs grated parmesan. Season with salt and pepper.
Spoon mixture into pastry shells. Top each tartlet with a small vine-ripened tomato. Spray with olive oil spray and bake for 15-20 minutes or until ricotta mixture is set and tomato is softened.
