Polenta, Basil and Tomato Tarts.

These tarts are seriously delicious! Once you have one you'll be craving them all the time; i'm actually eating one as I write this ;) I think some people get scared off baking tarts by having to make their own pastry, which can sometimes be hard, but this polenta pastry is super easy. And theres no rolling out involved- you just have to push it into the tins! 

Start by roasting a punnet of cherry tomatoes; cut them in half and sprinkle some salt and thyme over the top! Pop them in the oven at 200 degrees for 15 minutes until they have caramelised on the bottom.

To make the pastry combine 1/2 cup of plain flour, 1 cup of polenta, 120g of butter and 1/2 cup of warm water in a food processor and pulse until it comes together. When it's become a dough take it out of the processor and press into six little pre-greased tins. Turn the oven down to 170 degrees and pop your tarts into the oven. Leave them to bake for 25 minutes, the tarts won't become to brown but you'll know that they are ready when the sides start to get hard.

While the tart shells are baking combine 250g cream cheese and 3 eggs in the food processor. Whizz them together until they become smooth. Once its come together transfer it to a clean bowl and fold though 1/2 cup of grated parmesan and 1 bunch of roughly chopped basil. Once its all combined and your pastry is ready fill the tart shells 3/4 of the way up and pop your roasted tomatoes on top. Bake for 25 minutes or until your egg mix is set!

This is the perfect sunday afternoon brunch that is so easy and quick to make, they taste best fresh from the oven but if you make it the day before it still tastes great warmed up the next day! You'll be sure to impress your friends with your cooking skills if you whip this up.