1 preheat oven 220c/425f/gas.mark 7

2 grease individual tablet cases with butter or lightly grease a large baking sheet and sprinkle with water. 

3 heat oil In a frying pan, add finely chopped onion, for about 3 minutes, until soft. Remove the pan from the heat  add the garlic and tomato paste, then stir in all the tomatoes until lightly covered in the sauce

4 roll out the pastry on a lightly floured surface and cut out 4 x 12cm rounds using tartlet tin or cutter. Place pastry in the tarlet tin, or transfer pastry to the prepared baking sheet and make a shallow cut 1cm from the edgeof each round using a tip of a sharp knife to form a rim. Brush the rims with beaten egg. Pile the tomato mixture on to the centres of the pastries, making sure the mixture stays within the rims

5 bake in the oven for about 10- 15 minutes until the pastry is risen and golden

6 transfer the tartlets onto your picnic plate and serve with scattered basil leaves