Tomato Tarts

My son, Rowan, brought this recipe back from his French exchange.
8 ripe medium sized tomatoes
2 Tblsp finely chopped fresh basil
4 ozs 125mls olive oil
2 Tblsps tomato puree
salt and pepper
1/2 tsp fresh thyme leaves
12 extra basil leaves, roughly torn up
1lb 450g puff pastry
Mix the chopped basil with 1 1/2 Tblsps of oil and set aside for 5 minutes, then mix with tomato puree.
Roll out the puf pastry, thinly, and cut into 12 circles 8 ins 20cms in diameter. Prick the circles with a fork and lay on an oiled baking sheet. Spread the basil and tomato puree mixture over the circles. Leave a 1/2 ins 1 cms border around the edges.
Pre-heat oven to 450F, 230C, Mk 8.
Slice the tomatoes thinly, discard the juice. Arrange the tomato rings on the pastries. Season with salt and pepper and a sprinkling of sugar. Scatter over the thyme.
Bake in the oven for 5 minutes. Then brush generously with olive oil and return to the oven for 8 minutes until brown.
Garnish with torn basil. Serves 4 people.

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