Serves 4
Preparation time 40 min
Cooking time 20 min

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Ingredients

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Method

1. Preheat oven to 120 degrees.
2. In small bowl whisk together vinegar, oil, garlic. Toss in tomatoes and cover evenly.
3. Place in small roasting dish (with dressing) and roast for about 20 minutes until skin looks withered.
4. Grease the holes of a 12-hole patty pan. Use a 12cm-diameter round pastry cutter to cut 12 circles from the pastry.
5. Place in the prepared pan, pressing the pastry into the edges of each hole.
6. Cover and place in the refrigerator to chill for 15 minutes.
7. For egg mixture, in mixing bowl, whisk eggs with a bit of salt and pepper and set aside.
8. In small pot, heat milk to just prior to boil, remove from heat and cool.
9. Once cooled to warm, beat into egg mixture.
10. Over shells, layer bottom of each muffin cup with a little cheese and rocket.
11. Pour in egg mixture to 3/4 full.
12. Place sliced tomato on the top with a little more cheese and garnish with a bit more rosemary if desired.
13. Bake for about 20 minutes until l

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