Step 1

Preheat the oven to 170°C.

Step 2

Place the cherry tomatoes cut-side up on a baking tray and drizzle with olive oil. Sprinkle with sugar, salt and pepper, then bake for 12 minutes until slightly wilted.

Step 3

Place a little onion marmalade in the bottom of each tart shell. Combine eggs and creme fraiche, then spoon on top of marmalade. Bake the tarts for 10 minutes (you can do this at the same time as the tomatoes), then remove and top with a tomato half and a dollop of goat's curd. Serve garnished with a little mustard cress.