Tomato Tartlets with Pesto

Cut the butter into pieces and quickly knead with the flour, 1–2 tbsp cold water and a pinch of salt into a smooth shortcrust pastry.

Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Wash the basil, pat dry and pick off the leaves. Peel the garlic and press finely.

Finely purée the basil, garlic, 2 tbsp freshly grated Parmesan and olive oil and season with salt and pepper.

Wash and trim the plum tomatoes and set aside. Preheat the oven to 175 °C fan (200 °C conventional).

Roll the dough out on a floured surface and cut 8 circles (approx. 8 cm). Grease the tartlet tins, press the dough in, press firmly and prick the bottoms several times with a fork.

Whisk 3 tbsp Parmesan with the egg, milk and Herbes de Provence and season with salt and pepper.

Place 1 tomato in each mould, pour the egg-and-milk mixture over and sprinkle with pine nuts.

Bake the tartlets in the preheated oven for about 25 minutes, until the filling is set and golden. Let cool briefly, garnish with a little pesto and serve the remainder on the side.