SAVOURY PARMESAN TARTLETS Makes 28 Freeze baked cases only Ingredients: For the parmesan pastry shells 375g ready made shortcrust pastry Flour, for dusting 1 egg, beaten with a good pinch of salt 3 tablespoons finely grated parmesan Hummus & roasted tomato 7 cherry tomatoes, halved 200g ready made hummus Few chives Smoked salmon & dill 250g soft cheese 85g smoked salmon Dill sprigs Method: Heat the oven to 200C. Roll out pastry on a lightly floured surface to a large oblong measuring 30x40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in hertzoggie or muffin tins to form tiny tarts. Prick the bases with a fork. Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 minutes 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 minutes. The cases will keep in a tin for up to 3 days or freeze for 3 months. 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. VARIATIONS: You can also fill these tartlets with prawn cocktail, pate and chutney....whatever takes your fancy.