Summer tartlets

1.Roll out pastry on a lightly-floured surface and cut pastry into 36 x 6cm rounds. Cut small squares of baking paper just a little larger. Put rounds of pastry on squares of paper and gently press into a tartlet tin. Prick the pastry with a fork. If pastry feels soft, chill for 15 minutes. Next, bake the pastries blind. To do this, lay a large piece of tin foil over the tartlet tray and gently nestle the foil onto the pastry rounds moulding it to fit. Fill the hollows with beans or rice, then bake the tartlet bases for 12-15 minutes in an oven preheated to 190°C (fanbake).

2.Remove the tartlet tray from the oven and lift off the foil and beans. Return the tartlet bases to the oven and continue cooking for a few minutes until the pastry is cooked.

3.To make the filling, heat 2 tbsp of olive oil in a medium frying pan or gratin pan over a high heat. As soon as a faint haze is given off, drop in the eggplant cubes. Stir to coat in the oil, lower the heat to medium, cover with a lid and fry until a light golden brown, about 12 minutes, stirring 2-3 times. Transfer the eggplant cubes to a side plate.

4.Add remaining oil to the pan and the red pepper and celery, and lower the heat. Cover pan again, and cook gently for about 10 minutes, until tender. Return eggplant to pan and add olives.

5.Dilute tomato concentrate with 1 tbsp water. Mix in sugar, ¼ tsp salt, some black pepper and red wine vinegar. Pour into the pan, stir everything together, then cover pan and let the mixture cook very gently for 10 minutes. Cool, check seasoning, then add basil. Fill into warm tartlet cases and serve immediately. (If your bases have already cooled then reheat these briefly before filling.)