Make these little upside-down tarts in the summer, when tomatoes are at their ripest, juiciest and most plentiful.
*During the summer months when home-grown tomatoes are in season and full of flavour, it makes sense to prepare a larger quantity of ‘confit’ tomatoes (see step 2). Cooked and drizzled with a layer of olive oil, they will keep for several days in the fridge. Use them to add a burst of flavour to salads, pasta, rice and fish dishes. *To make one large tart, spread the tomatoes in a 25cm flan tin, top with pastry and bake at 200°C (gas 6) for 15–20 minutes. Cut into quarters.