Tomato & Basil Tartlets

Step 1: Preheat oven to 180°C.

Step 2: Grease two tartlet trays with 12 holes in each tray.

Step 3: Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.

Step 4: Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.

Step 5: In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.

Step 6: Carefully stir each of the tartlets to combine the filling and the egg mixture.

Step 7: Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).

Step 8: Remove from oven and allow to cool.

Step 9: TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.

Step 10: IF FREEZING: Cook tartlets until just lightly browned and filling is just firm.

Step 11: TO FREEZE: Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.

Step 12: TO DEFROST: Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.

Step 13: TO REHEAT:(from frozen) Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.