Ricotta, Chive & Tomato mini tarts for morning tea with a friend

I am a recovering entertainer. Which is actually misleading as it suggests that I am trying to curb the habit and have sought help and/or advice for excessive entertaining. I haven't and every month my husband tsks at the food bills and the array of people that come over for a meal or tea or lunch (not breakfast though, that's too early). I can't help myself. When someone emails me to ask if they can pop by I get all excited and start planning food. It's a compulsion. A sickness. And no I don't need any help thankyou very much.

I can trace back this determination to entertain and plan parties to very old dredged up memories from childhood when, at my 7th birthday party, I would have a tantrum at my Mother yelling "You're serving things all wrong!". Imagine the sight of a small child with an Anna Wintour haircut screaming directions-not so cute, more scary. Or think of Franck Eggelhoffer, the Wedding Organiser from Father of the Bride in a pint sized and less charming form. And only_ I _was allowed to put together the lolly bags as I knew exactly which lollies each child would like. And I've a sneaking suspicion that "control freak child from hell" has a picture of me next to it in the dictionary.

I like to think that I've relaxed somewhat, knowing that a stressed and tantrum throwing host is not a good thing and now force myself to relax. These tiny little tarts are ideal cocktail party nibbly food or food for a morning or afternoon tea. They are best when warm from the oven, as I always think there's something magical about hot pastry but cool pastry loses it mojo. As for the tomato on the top, I was torn, about whether I should top the tarts with the tomato before or after they were put in the oven. Once they're baked they collapse a little, like a semi dried tomato so I've shown both, one with the baked tomato top and one with the fresh tomato half. You can choose whichever the inner Franck in your prefers.

Franck Eggelhoffer-organised.

I do concede that some habits haven't died though and I maintain that Franck Eggelhoffer is the real hero of Father of the Bride and that entertainer extraordinaire Colin Cowie is a demi god in my books.

Ricotta, Chive & Tomato mini tarts

An original recipe by Not Quite Nigella

Makes 18-20 tarts

• 1 sheet of bought shortcrust pastry (or 1.5 sheets if you can't be bothered re-rolling the scraps)

• 125g of ricotta

• 50g of tasty or cheddar cheese

• 1 tablespoon freshly cut chives plus longer pieces to decorate, 40x roughly 1 inch pieces

• 1 egg

• 10 dainty cherry tomatoes, cut in half

• 1 mini cupcakes/tart baking tray with holes lightly greased with butter

Step 1 - Preheat oven to 210c. Using a round cutter, cut out rounds of slightly defrosted shortcrust pastry and place in lightly greased baking tray holes. You may have to re-roll the ends a couple of times if you're only using 1 sheet of pastry.

Step 2 - Mix together the two cheeses, egg and chives in a bowl. Top with tomato half if desired (or put the tomato on after its had its time in the oven). Spoon 1/2 teaspoon full into each case. Bake for 10-15 minutes until pastry and cheese is golden.

Step 3 - Decorate with chive pieces. I did them in a "crossed sword" pattern.

Original article and pictures take http://www.notquitenigella.com/2008/12/07/ricotta-chive-tomato-mini-tarts-for-morning-tea-with-a-friend/?print=1 site