Cheese Cupcakes with Tomato

Knead the dough again, then roll out on a floured work surface to a rectangle measuring 80x20 cm/30x8 inches. Spread with creme fraiche and scatter with the chopped fresh and dried tomatoes, basil and grated cheese, leaving about 2 cm/3/4 inch free at the edges. Brush the top edge with a little water. Then roll up into a long roll, cut into approximately 3 cm/1 inch slices and place in the holes of a muffin tin lined with paper cases. Bake in a preheated oven (200°C/400°F with top and bottom heat) for 15-20 minutes, until golden brown.