In a bowl, beat the egg. Blend in the ricotta, cream cheese, Parmesan, dry basil, salt and pepper.
Lay the tomatoes over the filling then top with the feta and chives. Drizzle with olive oil.
Remove from the oven and garnish with basil leaves. Ready to serve! Take a pic and post it somewhere! ;)
*Size matters. If you are using a larger baking pan, you can use big tomatoes. Just use the amount that will go nicely on top of the tart(s).
** If you don’t have 3” tartlet pans, you can use other sizes, even an 8” or 9” pie pan or loose bottom quiche pan. You can also use ramekins! Adjust the dough to fit the pan. The dough layer in the pan is thin (see photo). For a 9” pan, separate the kneaded dough in half and use the other half for a second pan, or form it into balls to make cheese rolls!
*** If you’re using an 8 or 9 inch pan, bake for about 20 – 22 minutes.