I really hope you bring back the print option so I can try this recipe
It is very bizarre that the pastry is not cooked a little prior to the addition of the tomatoes. These vegetables, however well you drain them, will always let some water out. So the raw pastry and the water from the tomato just make the bottom of this very soggy and it remains raw. Also, be cautious of the size of the tomatoes you pick - they must fit in the muffin tin WITH the thickness of the pastry. Not certain I will do this again.