Preparation
1. Using a 9.5cm pastry cutter, stamp out 4 rounds from a seeded tortilla wrap and push each round into a lightly greased muffin tin.
2. In a bowl, mix roughly chopped cooked ham for smokiness with passata and Italian herbs for earthiness. Divide between the tortilla cups, topping with half a cherry tomato for sweetness.
3. Add richness with grated 50% less fat mature cheddar cheese sprinkled on top, then bake at 200°C/180°C fan/gas mark 6until golden.