Preheat the oven to 180℃ and lightly grease a 2 x 12 hole muffin tin.
Cut 24 rounds from the pastry using a cutter (I used 2⅝ in / 68mm). You might need to roll up the remaining pastry and roll out again to the same thickness as the other cut outs and press them into the muffin holes.
In a bowl add all the remaining ingredients and mix together.
Arrange the tomato mixture over the pastry rounds, making sure you have two tomato halves in each hole.
Bake for around 18-20 mins or until the pastry is puffed and golden and the tomatoes have softened.
Remove from the oven and allow the tarts to cool in the tin for around 10mins, then carefully remove.
These has be eaten hot or hold and can be stored in an air tight container.
