Tricolore tartlets

Pre-heat the oven to whatever temperature it says on the packet or recipe for your puff pastry. Using a pastry cutter, form cases of puff pastry in a greased tartlet tin (you can use the oil from the sun-dried tomato jar for this).

Chop the sun-dried tomatoes finely (say, 4 cuts lengthways and 4 cuts across). Chop or tear one or two leaves of basil for every tomato (that is, every piece of sun-dried tomato that comes out of the jar; I've never worked out if those are actually whole or half tomatoes!). Mix the tomatoes and basil together. I haven't given exact quantities because I don't know how many tartlets you're going to make, or how big your cutter is, so you will need to use a little judgement. My 8cm tartlet cutter gives me cases that take about one tomato piece-from-the-jar each.

Spoon the mixture into the cases. Don't overfill. Add a couple of drops of oil from the tomato jar.

Cut thin slices of parmesan and place them gently on top of the tomato-basil mixture to form a lid. You only need to use one layer.

Bake for 8-10 minutes, or until the pastry and the cheese are both a nice golden colour.

This recipe might be a bit strong in taste for some people, especially small children. You can replace the sun-dried tomatoes with peeled, seeded, chopped fresh tomatoes (but squeeze some of the liquid out first using a sieve) to which you add a little black pepper, the basil with a smaller amount of dried oregano, and the parmesan with a slice of mozzarella, which will give a taste close to pizza.