Instructions: Pastry: In a large bowl, sieve together the flour, salt and sugar and add the butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre and pour in the egg and water. Work the mixture together into a rough ball of dough.

Wrap in cling film, flatten and chill. On a lightly floured surface knead very gently until just smooth. Roll to a thickness of 3mm. Line 6x9cm round individual flan tins. Bake blind for approximately 5 minutes. Remove the filling. Return the pastry cases to the oven and continue to cool for a further 2 minutes. Remove from the oven and cool.

To roast peppers: Preheat the oven to 190C/350F/gas4. Place the peppers, cut side up into a roasting tin. Evenly sprinkle the chopped shallots and garlic in to the hollow of the peppers. Place a piece of tomato in each with a small sprig of rosemary. Drizzle with the olive oil and balsamic vinegar. Roast in the oven for 1 hour. Remove and cool.

To assemble and serve the tartlets: Remove and discard the core and rosemary then slice the peppers into coarse strips. Lavishly fill each tartelette with the peppers. Drizzle over some of the juices from the roasting tin. Decorate each serving with the mixed salad leaves and at the last moment drizzle over any remaining juices and serve immediately.

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