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.
Comments, questions and tips