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1
Preheat oven to 180u00b0C.
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2
Grease two tartlet trays with 12 holes in each tray.
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3
Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
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4
Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
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5
In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
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6
Carefully stir each of the tartlets to combine the filling and the egg mixture.
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7
Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
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8
Remove from oven and allow to cool.
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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.
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10
IF FREEZING ~.
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11
Cook tartlets until just lightly browned and filling is just firm.
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12
TO FREEZE.:
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13
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.
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14
To Defrost ~.
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15
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.
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16
To reheat ~ (from frozen).
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17
Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.
