Ingredients
Method
1.Preheat oven to 200°C fan bake.
2.Gently cook the onion and garlic in olive oil until soft – about 5 minutes, then add the other ingredients, apart from the pastry, cherry tomatoes and marjoram. Cook until the mixture is reduced, thick and pulpy before cooling.
3.Cut the pastry into rounds and line the patty tins. Fill each tart with 1 tbsp of filling. Halve the cherry tomatoes and put half on each tart, skin-side up. Scatter on the marjoram and bake for 15 minutes until the pastry is cooked and the tomatoes have blistered.
Sprinkle with Parmesan before baking or smear a bit of mustard on the base of each tart before filling, for a change. Make the filling ahead of time (it keeps well in the fridge for a few days). It’s a quick treat to whip up at the last minute.
Note
