Goat's Cheese and Prosciutto Tarts

Serves 4

4 sheets puff pastry, thawed

250g goat's cheese

250g ricotta

1 egg, plus extra, lightly beaten, for brushing

150g cherry tomatoes, halved

150g yellow cherry tomatoes, halved

1 cup basil leaves

8 slices prosciutto, torn

rocket (arugula) leaves, to serve

lemon-flavored or extra-virgin olive oil, to drizzle

Preheat oven to 200c (400f). Cut 4 (18cm) rounds from the pastry and place on baking trays with non-stick baking paper. Using a small, sharp knife score a 1cm border in each round. Place goat's cheese, ricotta and egg in a bowl and mix to combine. Divide the cheese mixture between pastry rounds, brush the pastry borders with egg and bake for 20 minutes or until puffed and golden. Top tarts with tomato, basil, prosciutto and rocket leaves. Drizzle with oil to serve.

The Culinary Chase's Note:
This was easy to prepare, fresh and packed with flavor!