• 24 cherry tomatoes
• Fresh thyme
• 2 tbsp sweet chilli sauce
• 150 g cream cheese (room temperature)
• 1 clove crushed garlic
• Lemon juice
• Salt and pepper

Preheat the oven to 185C. Toss the tomatoes in a bowl with the sweet chilli sauce and seasoning and place on a lined oven tray or roasting dish in a single layer. Cook for about 5-8 minutes until they start collapsing. Mash the cream cheese, thyme (reserving some for garnish), lemon juice and garlic together until it is a spreadable consistency. Spoon or pipe this into the tart shells, and top each one with a warm roasted tomato and a sprig of thyme just before serving.