Preheat your oven to 220°C.

To blanch the tomatoes, score the ends of each tomato in a criss-cross pattern, place in a deep bowl and cover with boiling water. Allow to stand for 5 minutes, then remove the tomatoes and plunge into iced water. Using a sharp knife, you can now easily peel away the skin.

Cut the tomatoes in half and remove the core, seeds and any juice. Set aside.

Open out your sheet of puff pastry, but do not roll it out any thinner. Using a small saucer or side plate (approx 15cm wide) as a template, cut four rounds out of the pastry to make your tart bases. Using a glass or smaller saucer, score an inner circle leaving an outer boarder of 1-1½cm all the way around. Place a handful of the grated parmesan or pecorino in the center of the tart and place 3 tomato halves, cut-down side, over the cheese, around the inner circle of the tart, taking care not to overlap the border of pastry. Drizzle the tart with olive oil and a grinding of NOMU One for All Grinder, salt and pepper.

Whisk the egg and milk together and using a pastry brush, lightly glaze the border, taking care not to let the mixture run down the sides as this will prevent the pastry from puffing up. Bake in a very hot oven for 10-15 minutes until puffed and golden brown. To serve, drizzle with olive oil and top with shavings of parmesan and fresh basil leaves. Delicious served with a simple salad of baby leaves dressed in a basic vinaigrette.

Note: Do not place the tarts in the oven before it has reached 220°C, as they will not puff up nicely. 

If you have some basil pesto you can also dilute it with extra olive oil and drizzle it over the tarts just before serving.