Courgette and artichoke tarts

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Mix the crème fraîche with the chopped basil and half the sliced sunblush tomatoes, then season with salt and pepper. Spoon the mixture into the tart cases and top with the courgette ribbons, artichokes and remaining sunblush tomatoes.
2. Place on a baking tray and bake for 15-20 minutes until the vegetables are crisp at the edges and the pastry is golden. Remove from the oven, garnish with the torn mozzarella, drizzle with chilli oil and serve.