1 Grease two 12-hole mini muffin pans.

2 Use a rolling pin to flatten bread. Remove crusts. Cut each slice into quarters. Line pan holes with bread squares. Spray with olive oil.

3 Cook in a hot oven (200C) for 10 minutes, or until crisp. Remove.

4 To make white bean filling, heat oil in a frying pan. Add beans and garlic. Cook, stirring, until garlic is soft. Blend mixture with cream and thyme until smooth. Season.

5 Cook tomatoes in a heated, oiled frying pan, stirring occasionally, until soft. Divide filling among cases. Top with warm tomatoes.

6 Serve tartlets garnished with fresh thyme. 

Tip: Bread cases, white bean filling and tomatoes can be made a day in advance. Assemble tartlets when ready to serve. Cook in a moderate oven (180C) for 10 minutes.

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