Pâte brisée tartlets with tomato, mozzarella and basil

Delicious crumbly tartlets as starters or vegetarian mains. I made individual portions, but a large tart or small finger-food cases work. I used half the pastry quantity for 2 tartlets; find the recipe by searching:

BASIC PÂTE BRISÉE FOR SAVOURY TARTS

I used an air fryer, or a normal oven for more portions. Choose vegetable or other fillings.

INGREDIENTS FOR 4 PIECES

PÂTE BRISÉE (1 quantity)

3/4 PLUM TOMATOES

1 BLOCK OF PIZZA MOZZARELLA

DRIED BASIL AND FRESH BASIL TO GARNISH

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

I grease ceramic or aluminium tins.

I roll to 4 mm and line tins, trimming edges.

I prick bases and blind-bake. Cover with baking paper and dried beans or salt if wanted to prevent puffing.

I bake at 180°C for 15 minutes. Meanwhile I slice tomatoes, lightly salt and dry on kitchen paper.

I slice pizza mozzarella because ordinary mozzarella releases whey and wets pastry.

Pastry should be nearly cooked; if still raw, allow another 5 minutes.

I add dried or fresh basil, salt, pepper and oil to the base.

I arrange tomato and mozzarella slices in circles, filling the centre, and add salt, pepper and oil.

I bake at 180°C for another 10 minutes to melt mozzarella.

I decorate with basil and oil.