Tomato Pastry Cups

Heat the oven to 220C (200C fan) 425F, gas 7.

Mix the flour and salt. Add the oil and approx. 3-4 tbsp water and knead to a firm dough which does not stick to the bowl (add a little more flour if necessary). Wrap in plastic wrap and let rest for approx. 15 minutes.

Place the tomato quarters on a cookie sheet greased with olive oil. Sprinkle with salt, sugar and pepper, drizzle with olive oil and cook for approx. 30-40 minutes on the middle shelf. Leave the oven door slightly open (using a wooden spoon handle).

Unwrap the dough and knead thoroughly for approx. 5 minutes. Divide into 12 portions and form each into a ball. Heat the oil to 160C.

Roll each dough ball in flour and press into a floured croustade form, hollowing out the centre so the dough sides are very thin. A mini muffin pan or a liqueur glass could also be used to form the pastry shells.

Deep-fry each croustade immediately until golden brown. Take out with a slotted spoon and drain on kitchen paper.