2.Place tomato, cut-side up, on wire rack over oven tray. Roast, uncovered, 20 minutes. Cool.
3.Meanwhile, oil 12-hole (2-tablespoons/40ml) deep flat-based patty pan. Cut 12 x 7.5cm rounds from pastry; press into pan holes.
4.Increase oven temperature to 200°C/180°C fan-forced.
5.Squeeze excess moisture from zucchini. Combine zucchini, anchovy and thyme in small bowl. Divide mixture into pastry cases.
6.Whisk eggs and cream in small jug; pour into pastry cases, top with tomato, cut-side up. Bake about 25 minutes. Stand tarts in pan 5 minutes before removing from pan.
Roast the tomatoes and prepare the pastry cases the day before the picnic. Bake the tarts in the morning of the picnic.
Note
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