Dough ingredients: 

2 cups wheat flour;

150 g cold butter in cubes; 

5 tablespoons cold water; 

1 teaspoon salt.

Dough instructions: In a bowl, combine the flour and salt. Add the cubed butter and knead with your fingertips until coarse crumbs form. Add the cold water, tablespoon by tablespoon, combining by hand until a ball forms – avoid overworking the dough, leave some visible bits of butter so that it will be nice and crunchy once baked. Lightly flatten the dough ball forming a disk – this will make it easier when it is time roll out the dough. Wrap the dough in plastic wrap and put it in the refrigerator for at least 1 hour.

Assembly:Preheat the oven to 200 °C (400 °F) and set aside the molds. Take the dough out of the refrigerator and set it out on a well floured countertop. Sprinkle a little flour on the dough and roll it out to then cut into the desired quantity of tartlets. Place the cut dough in the molds and, with your fingertips, lightly press the dough in order to completely cover the bottom and sides of the mold. With a small knife, cut off the excess.  Put them in the refrigerator for a few minutes while the oven preheats.

Filling ingredients: 

4 eggs; 

100 g cherry tomatoes;

2 cups fresh cream; 

¾ cup medium grated cheddar cheese; 

Basil to taste; 

Salt and pepper to taste, upon serving.

Filling instructions: Crack the eggs and put them in a mixing bowl. Add the cream and beat well with a whisk. Season with salt and pepper to taste. Place the grated cheese, tomatoes, and basil in the bottom of the dough and fill with the egg cream mixture. Put them in the preheated oven and cook until golden-brown.

Following these step-by-step instructions, there’s no way to get it wrong! Just roll up your sleeves and enjoy.