Tomato (love apple) pies IngredientsPastry:240g (2 cups) cake flourPinch of salt120g butter1 egg yolk60ml (4 tbsp) cold waterFilling:15ml (1 tbsp) olive oil300g baby cherry tomatoes2 garlic cloves, sliced1 red chilli, seeded and slicedSalt and pepper, to taste40g Parmesan cheese, grated3 extra-large eggs250ml (1 cup) fresh creamHandful fresh basilMethodFor the pastry, sift flour and salt together. Rub in butter until mixture resembles breadcrumbs. Combine egg yolk and water and add to flour, using a round-bladed knife to bring together. Roll dough out and use to line 6-8 small quiche pans. Cover with grease-proof paper and weigh down with dried beans. Bake blind in a preheated oven at 200°C for 5-8 minutes. Remove from oven and discard beans and paper.For the filling, heat oil in a pan and fry tomatoes, garlic and chilli till tomatoes are slightly charred. Season. Sprinkle half the cheese over the base of the pies. Top with tomato mixture. Whisk together the eggs and cream and season. Divide between the tarts. Top with remaining cheese.Place on a baking tray and bake for 15-20 minutes at 200°C until golden brown and set. Serve topped with basil. Makes 6-8 pies...