You can also fill these tartlets with prawn cocktail, pâté and chutney, taramasalata... whatever takes your fancy.
Heat oven to 200C/180C fan/gas 6. Roll
out pastry sheet on a lightly floured work
surface to a large oblong measuring 30 x
40cm. Stamp out 24 rounds with a 6.5cm
round cutter, then carefully place them in
fairy cake or muffin tins to form tiny tarts.
Prick the bases with a fork.
Brush the pastry with the beaten egg,
scatter with the Parmesan and bake for
10-12 mins until golden. Scrunch the
pastry trimmings together, then re-roll
and stamp out 4 more rounds. Glaze and
bake as before. When all the pastry cases
come out of the oven, roast the cherry
tomato halves on a baking tray for 8 mins.
The cases will keep in a tin for up to
3 days or freeze for 3 months. The
tomatoes will keep in the fridge for 24 hrs.
To serve, fill some cases with a
teaspoon of houmous, a cherry tomato
and a few snipped chives. Fill others with
soft cheese, a twirl of salmon, dill and
black pepper and capers, if you like.