Tomato & cheese tarts
Preheat the oven to 200°C/400°F/ Gas mark 6.
Brush the sheets of filo pastry lightly with the egg white, and cut into 16 squares, each measuring about 10cm/4in.
Layer the squares in twos, in eight patty tins. Spoon the cheese into the pastry cases.
Season with salt and pepper, and top with the basil leaves.
Arrange the tomatoes on the tarts, and season again with salt and pepper. Bake for 10–12 minutes until golden. Serve warm.