Instructions: Preheat oven to 200c/400f/Gas 6.

1 Roll the pastry out to line two 10cm/4" tart tins. Prick the base with a fork, line with greaseproof paper and fill with baking beans. Cook for 10-12 minutes until crisp and golden.

2 Place the red pepper, chilli and lime juice in a mini processor. Blend for 30 seconds until pureed. Pour into a small bowl and season with salt and pepper. Chill in the fridge until ready to use.

3 Heat the oil in a medium pan. Chop the onion and crush the garlic into the pan. Cook for 1-2 minutes until soft.

4 Halve the tomatoes and add to the pan with the tomato puree and vinegar.

Season and cook for five minutes until softened and the liquid has evaporated.

5 Pour the walnut oil into a large salad bowl. Place the salad servers into the bowl with the rocket and spinach leaves, but do not toss at this stage.

Shave over the Parmesan. Remove the pastry cases from the oven, remove the baking beans and paper and return to the oven for a minute.

6 In a small bowl mix the mustard and 2 tbsp Parmesan. Remove the pastry cases from the oven and spread the mustard and cheese mix over the base of the tarts. Top with the tomatoes.

7 Dot the tarts with 1 tbsp creme fraiche and sprinkle with the remaining Parmesan. Return to the oven for 2-3 minutes until golden brown.

8 Toss the salad and arrange on the plate with one tart, spoon the chilli dressing around the plate and drizzle with the creme fraiche.

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