Ingredients:
1 1/2 cups plain flour
100g butter, chopped
2-3 tablespoons iced water
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
2 tablespoons basil, chopped
6 tomatoes
1 cup Mascarpone cheese
3 eggs
1/2 cup Gruyere cheese, grated

Directions:
Sift flour into large mixing bowl, add butter. Using fingertips, rub butter into flour for 2 minutes or until the mixture is fine and crumbly. Stir in herbs. Add almost all the water, mix to a firm dough, adding more water if necessary, Turn onto lightly floured board and press together until smooth.
Brush six 12cm round tart tins with melted butter or oil. Roll out pastry to cover base and sides with tins. Ease pastry into tins. Cover with plastic wrap; refrigerate for 20 minutes.
Preheat oven to moderate 180ºC. Cut a sheet of greaseproof paper large enough to cover pastry-lined tins. Line tins with paper, spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 10 minutes or until golden; cool.

To make Filling:
Reduce oven to slow 150ºC. Cut each tomato in half lengthways; remove seeds. Place cut side down on a wire rack. Place on a baking tray and bake for 40 minutes. Remove from oven, cool slightly and pull of skin. Cool completely, then cut each tomato half into 4 stripes.
Place Mascarpone and eggs in a medium mixing bowl; whisk until combined. Stir in Gruyere. Pour mixture into tart cases, arrange tomato stripes in each case. Bake for 20 another minutes until set. Serve warm or room temperature