Roasted Tomato and Basil Tarts

Instructions

• • Roll out pastry on a floured work surface, using a cookie cutter, cut out 12 circles of pastry and line a 12-hole small muffin tin. Place the pastry-lined tin in the freezer so the pastry does not shrink on cooking. Preheat oven to 220 C.
  • Heat ½ tablespoon of olive oil in a small frying pan. Add the onion and garlic and cook until caramelized. Whisk together the eggs and cream, stir in the onion mixture and the parmesan. Season with salt and pepper. Spoon the egg mixture evenly into the prepared pastry cases, place in the oven and cook for 10 minutes, until the egg starts to set. Remove from oven, top each with 2-3 cubes of feta, return to the oven for 10-12 minutes, or until the egg mixture is set. Cool slightly and then remove from tin.
  • Place the tomatoes on an oven tray, drizzle with remaining olive oil, season with salt and roast for 10 minutes, or until the skins burst.
  • To assemble, top tarts with a small spoon of pesto and a roasted cherry tomato.