To make the pastry, place the flour, softened butter, salt, grated parmesan, chopped parsley and dried oregano in a bowl and knead to a smooth pastry. Divide the pastry into 6 – 8 tartlet tins and press firmly against the base and the sides. Transfer to the fridge for a little while.
Wash, half, core and finely slice the apples. Drizzle with lemon juice to keep them from turning brown. Add the parsley, chilli flakes and olive oil, mix well, and set to one side until needed.
Finely slice the leeks and spring onion and sauté in a little olive oil. Place the eggs, parmesan, ricotta, oregano, salt and pepper in a bowl and combine with the sautéed leek and spring onion.
Remove the tartlet tins from the fridge. Spread the ricotta mixture over the base, add a layer of leek and arrange the sliced apples in a fan pattern on the top.
Bake the tartlets in a preheated fan-assist oven (180°C) for 15-20 minutes until golden brown. Sprinkle with parmesan and serve.