|1||puff pastry — roll, frozen and defrosted|
|250 ml||crème fraîche|
|100 ml||fresh basil — chopped|
|4||ham — sliced|
|200 g||cherry tomatoes — or grilled tomato quarters|
Preheat the oven 200°C.
Roll out the dough on a clean surface and divide into quarters. Make an incision 1cm from the edges of each square, without cutting right through. Place the squares on a greased baking tray and bake for 15 minutes until risen and almost cooked through.
Mix the sweet basil with the crème fraîche, season with salt and pepper and divide among the four tartlets. Cover each with a slice of ham and break an egg over the top. Garnish with a few tomatoes and bake for another 10 to 15 minutes until cooked. Serve with extra sweet basil crème fraîche.