Oven-dried tomato and feta tarts

Preparation

Crumble the feta cheese. Defrost the all-butter shortcrust pastry. Tear the fresh basil leaves. Halve the tomatoes. Thinly slice the garlic cloves.

Method

1. 1 Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens).
2. 2 Arrange the tomatoes, cut-side up, in a single layer in a roasting tin. Scatter over the garlic, then sprinkle over the sugar, balsamic vinegar and oil.
3. 3 Put half the basil on top and roast for 1 hour.
4. 4 Transfer to a sheet of baking paper and cover with foil until needed.
5. 5 Increase the oven temperature to 190°C/375°F/gas 5 (170°C for fan ovens).
6. 6 Roll out the pastry and line one 8cm base-diameter, loose bottomed tartlet tin per serving.
7. 7 Line with baking paper and fill with baking beans. Bake blind for 10 minutes then remove the paper and beans.
8. 8 Whisk together the eggs and cream, stir in the feta and season.
9. 9 Spoon into the pastry cases and bake for 15 minutes, until just set.
10. 10 Pile the tomatoes on top, then scatter over the capers and remaining basil to serve.