Deliciously light and fresh and so simple to make for larger numbers
1 sheet frozen short crust pastry
250g fresh goats curd
2-3 Roma tomatoes, ripe but firm
1 small brown eschallot, peeled and finely diced
1 tspn finely chopped chives
Pinch of sea salt and freshly ground pepper
16 small basil leaves
Heat the oven to 180 deg C fan forced
Cut rounds of pastry and lay them in a greased tartlet tray (for 5cm tarts). Prick the bases with a fork and bake for 10 mins until golden brown. Cool on a rack. (When cool, these can be kept in an airtight container for a couple of days or frozen).
Slice off the base of the tomato and cut the tomato in half lengthwise. Scoop out and discard the inner membrane, seeds and excess juice. Now thinly dice the remaining flesh and place into a mixing bowl.
Add the diced eschallot, chives and seasoning and mix together. (Can be prepared a couple of hours in advance).
Place a teaspoon of goats curd into each pastry shell, top with tomato salsa and garnish with a basil leaf.