Roasted pepper, olive and brie tartlets with a balsamic vinaigrette

These are very simple tarts, with just a few well-met flavours layered together, and no eggs or custard in sight. They make a classy, elegant starter and are very easy to put together. I would never make such a tiny amount of either the pastry or the pepper puree. If you at least double both, you could be turning these out for days, or for many more people, and you will find many other uses for them too. The sauce, or vinaigrette as it likes to be called, makes enough for more than ten, but