Step 1

For pastry, place flour, butter, parmesan and a pinch of salt in a food processor and pulse until fine crumbs. Add egg and process until mixture comes together in a smooth ball. Chill for 30 minutes, then roll out on a lightly floured surface and use it to line six 10cm loose-bottomed tart pans. Chill for a further 30 minutes.

Step 2

Meanwhile, heat a grill to medium-high. Halve the capsicums and remove the seeds. Place capsicum, skin-side up, on a baking tray and grill until skins are blackened. Transfer to a bowl, cover with plastic wrap and set aside for 15 minutes. Remove and discard the skin, then thinly slice the flesh.

Step 3

Heat 2 tablespoons oil in a pan over medium-low heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Add capsicum, garlic, cardamom, vinegar, sugar and Tabasco. Cook, stirring, for a further 20 minutes or until thick and reduced. Season and set aside.

Step 4

Preheat the oven to 180°C. For the avocado salsa, combine all ingredients in a bowl and season to taste. Set aside.

Step 5

Fill the pastry shells with baking paper and pastry weights or uncooked rice and bake for 10 minutes, then remove the weights and paper and bake for a further 2-3 minutes until golden and dry. Cool slightly, then fill with capsicum mixture and arrange tomato slices on top, slightly overlapping. Return to the oven for a further 5 minutes to warm through. Drizzle with remaining 1 tablespoon oil, scatter with basil and olives and serve with avocado salsa.