Roast Tomato and Basil Tarts

Put the tomatoes, olive oil and balsamic vinegar in an oven dish, sprinkle with salt, shake about lightly to distribute and roast at 190C/gas 5 for 15-20 minutes until the tomatoes start to look wrinkly. Remove and leave aside.

On a lightly floured surface hand-roll the pastry into a sausage shape about 200mm in length and cut into 6 evenly sized discs, roll each disc out so that is is large enough to line an 8cm mini loose bottomed flan tin.

Grease the flan tins with butter and line each with the pastry taking care to press the dough into the corners and leaving a little standing proud at the edges. Chill in the fridge for at least 20 minutes.

Pre-heat the oven to 190C/gas 5. Prick the bottoms of each tart case lightly with a fork and blind bake in the centre of the oven for 15 minutes. Remove from oven, remove the baking beans and parchment, return to the oven for 3 minutes to dry out the pastry a little. Remove from the oven.

Combine the creme fraiche, eggs, basil, salt and pepper in a jug suitable for pouring, this can be mixed in advance and left in the fridge until needed.

Sprinkle a teaspoon of the parmesan over the bottom of each tart case and place 5 of the roasted tomatoes evenly spaced in each. Pour the creme fraiche mixture into each tart until all you can see is just the tops of the tomatoes. Sprinkle a further teaspoon of the parmesan over each tart, return to the oven and bake for around 30 minutes or until the creme fraiche mixture starts to brown. Remove and leave to cool on a wire rack.