Operation Empty Freezer continues! These parmesan pastry crusts had lived there for so long I don't even remember anything about the recipe. Ooops. Since the goat cheese-disliking contingent of the household is away for the long weekend, I filled them with a mix of Dijon mustard, grated parmesan, soft goat cheese and fresh herbs (oregano and tarragon, and a few leaves of basil) and topped with cherry tomatoes brushed with a bit of olive oil.
Sprinkle with sea salt and bake at about 175°C/350°F for 20 minutes, until the tomatoes are soft and crinkly and the cheese gets a bit of color. And don't try to eat them while hot. No-one likes boiling cherry tomato explosions in their mouth. Ahem.