Step 1

Lightly grease two 12-hole tart trays.

Step 2

Cut pastry into 24 rounds using a 6.5cm cutter.

Step 3

Place rounds in prepared trays, divide salami and shallots evenly between pastry shells.

Step 4

Pour combined eggs, sour cream, tomato paste and basil into shells and bake at 190C for approximately 25 minutes, or until browned and puffed.

Step 5

Serve warm.