Savoury parmesan tartlets

• ready-rolled shortcrust pastry↗375g g

  sheet

• flour↗

  for dusting

• egg↗1

  beaten with a good pinch of flaky salt

• finely grated parmesan3 tbsp tbsp
• cherry tomatoes↗7

  halved

• bought hummus200g g
• few chives
• soft cheese↗200g g
• smoked salmon↗85g g
• dill↗

  sprigs

• tiny capers↗

  optional

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.

2. 2

   Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.

3. 3

   To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.