Savoury Tarte Fine
Tip: before adding the tomatoes, spread a very thin layer of hot mustard over the pasty.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Roll out the pastry on a floured worktop. Using a bowl or pastry cutter, cut out 10 cm rounds of pastry. Prick all over with a fork, leaving a 1 cm border round the edge.
Arrange the tomato segments in a rosette on each pastry round, leaving the edges clear. Place the tartlets on a sheet of greaseproof paper. Drizzle with olive oil and season. Sprinkle with thyme and chopped garlic.
Bake in the oven for 20 minutes. Garnish with thyme sprigs and serve immediately.