Ingredients:

Pastry:

• 190g (375ml) flour, sifted
• 100g margarine, diced
• 45ml dry white wine

Method:

Pastry:

1. Sift flour into a mixing bowl.
2. Rub in butter until mixture resembles fine breadcrumbs.
3. Add wine gradually, mixing well to form a firm dough.
4. At this point, you could divide the dough in half and freeze one half for future use.
5. Knead the dough quickly into a ball, wrap in clingwrap, refrigerate one hour.
6. Roll out thinly on a lightly-floured surface and use to line six lightly-greased pastry rings, pressing down lightly with your fingers.
7. Prick bases with a fork.

Filling:

1. Place all ingredients, except tomatoes and pepper in a bowl, mix well. Spoon equal amounts of Filling into each pastry case, arrange tomatoes on top. Sprinkle with black pepper.
2. Bake at 170 ° C, 30 minutes or until golden brown.

Serve immediately.