Tomato Tartlets

Mix the flour and salt on a work surface. Cut the cold butter into small flakes and rub into the flour with your fingers until you have a fine crumb. Add the parmesan, egg and 2-3 tablespoons of cold water, and knead everything to form a smooth ball of pastry dough.

Wrap the dough in cling film (plastic wrap) and rest in the fridge for 30 minutes.

To make the herb oil, rinse the herbs, pat dry, pluck off the leaves and whizz with the olive oil in a food blender or processor until smooth.

Pre-heat the oven to 200°C (400°F/Gas 6) and grease 6 tartlet tins. Dust the work surface with a little flour, roll out the pastry dough and cut out six pastry bases using 12cm (5in) cookie cutters. Line the greased tins with the circles of pastry, then prick the pastry bases several times with a fork

Cover with baking parchment and add a few dried pulses to each tartlet (to bake-blind). Bake at the bottom of the oven for 20-25 minutes, until the pastry bases are golden brown and crispy. Take them out of the oven and remove the baking parchment and pulses.

Briefly cool the tartlets, then remove from the tins and allow to cool fully on a cooling rack.

Shortly before serving, stir the goat’s milk cheese and crème fraîche together in a bowl until creamy, and season to taste with salt and pepper. Cut the tomatoes into thin slices. Spread the creamed cheese onto the tartlets, arrange the tomato slices on top and garnish with basil. Drizzle with herb oil and serve.