Step 1

Preheat oven to 200°C. Line four 2.5cm-deep, round 8.5cm (base measurement) fluted tart tins, with removable bases, with pastry and trim any excess. Prick the bases all over with a fork. Place in the fridge for 30 minutes to rest.

Step 2

Meanwhile, line a baking tray with non-stick baking paper. Place capsicum and onion on prepared tray and bake in oven for 30 minutes or until tender. Cut capsicum lengthways into thick strips.

Step 3

Meanwhile, cook the asparagus in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain well.

Step 4

Place the ricotta and parmesan in a bowl and stir until well combined and smooth. Add the chives and stir to combine. Taste and season with pepper.

Step 5

Bake the pastry cases in the oven for 15 minutes or until golden brown and cooked through.

Step 6

Spoon ricotta mixture among pastry cases and top with asparagus, onion and capsicum. Place on a serving platter and drizzle with vinegar. Serve immediately