With a pastry cutter, cut out 24x6cm circles from the pastry sheets. Turn 2 baby muffin tins, with 12 moulds each, upside down. Place the circles over the outside of the cups, so they fall down the edges, shaping the tarts as they cook. Bake in a 180deg C over for about 10 minutes until the pastry is crisp and golden. Cool, remove and place on a baking tray ready to fill.

Chop the tomatoes into fine dice, discarding most of the seeds. Place a spoonful of the tomato dice in each tartlet shell. Chop the goats' cheese into tiny cubes and place 3-4 cubes on top of the tomato in each tartlet. Drizzle over a little olive oil on each and sprinkle with salt and pepper. Bake a further 5 minutes in the oven at 180degC to warm the goats' cheese through. Finally, top with shreds of fresh basil on each tartlet and serve immediately.

Makes 24.