Small Tomato Tarts

These, which are so much lighter and fresher than you could ever hope for, are just what I want for lunch when it’s warm enough to eat outside, but they’d make an equally good starter for a dinner party. I make the pastry with cornmeal for crispness and to prevent sogginess, but this kind of pastry is quite friable, so I wouldn’t want to make a larger tart to cut into wedges – hence my willingness to live with the individual portions. But old prejudices die hard: I’d arrange them all on one