Instructions: Mix together the flour salt and rosemary then pour the olive oil into the centre and add the shredded tomatoes.

Begin bringing the mixture together into a firm manageable dough adding a little water as necessary.

Divide the pastry into four and roll out to line individual 10cm tart tins.

Chill the cases in the refrigerator whilst preparing the filling.

Heat a large frying pan on the boiling plateadd 3 tbsp of the oil then fry the aubergine slices quickly on both sides until they are just starting to brown.

Place one slice over the base of each pastry case and reserve the others.

Transfer the frying pan pan to the simmering plate add another spoonful of oil the leek and garlic and cook slowly until softened.

Remove from the heat and stir in the olives sundried tomatoes and seasonings.

Divide the mixture between the tarts and top with the remaining aubergine slices.

Slice the tomatoes and arrange them over the filling finishing with a little salt pepper and a pinch of sugar if the tomatoes have not ripened naturally on the vine.

Drizzle a little extra olive oil over the tomatoes if your conscience will allow then bake for 15 to 20 minutes on the floor of the roasting oven.

Serve warm wth a small salad garnish.

The best tomato dishes are made with fruits picked ripe from outdoor plants so to get the best possible mediterranean flavour use the ripest ingredients for these excellent tarts.

Serves 4

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