Preheat oven to 200°C. Grease 12 patty pan moulds. Cut 12 x 9.5cm rounds from pastry using a scone cutter and place into prepared patty pan tray. Prick base of pastry with a fork. Place in freezer for 10 minutes. Bake for 10-15 minutes or until lightly browned. Cool. Reduce oven temperature to 180°C

Heat oil in a frying pan over a high heat. Add mushrooms and lemon thyme leaves. Season with salt and pepper. Cook, stirring often, for 10 minutes or until golden. Transfer to a bowl and cool

Add ricotta to mushrooms mixture and stir until well combined. Spoon 3 tsp of mushroom mixture into tarts, spreading up sides to form a dent in the centre. Separate eggs. Place yolks into the centre of tarts. (Egg whites can be place in an airtight container and frozen for later use). Spray tarts with olive oil and loosely cover with foil. Bake for 15-20 minutes or until egg is just set

Meanwhile, line a baking tray with baking paper. Place tomatoes onto prepared tray and spray with olive oil and season with salt. Roast for 15 minutes or until softened. Serve tarts garnished with extra lemon thyme and roasted tomatoes