Caramelised onion tartlets

Grease eight 8 cm diameter fluted loose-bottomed tartlet tins (they should be about 3 cm deep).
Roll out pastry to 3 mm thick and line the tins.
Prick bases well and chill for at least 30 minutes.
Bake each pastry base blind at 180 °C for 15 to 20 minutes.
Remove from the oven and discard the beans and paper.
Return to the oven until cooked and light brown in colour.
Meanwhile prepare the caramelised onions.
Melt the butter, add the onions and saut&eacute gently.
Add the brown sugar and vinegar and saut&eacute for one minute.
Add the water and cook until the onions are soft, shiny and caramelised and there are only a few drops of liquid left.
Remove the pastry base from the oven and allow to stand.
Turn up the oven temperature to 200 &degC.
Place the tomatoes in an ovenproof dish, drizzle with olive oil and sprinkle with salt.
Roast for about five minutes.
To assemble, divide the filling ingredients between the eight bases.
Place caramelised onions, tomatoes, cheese and rocket or basil in each base.
Drizzle with olive oil, sprinkle with freshly fround black pepper and serve.