Pour the flour in a food processor together with the salt, butter, water, egg yolk and process them until you get dough crumbs. Work the dough with your fingers until you get one piece of dough, wrap it with plastic wrap and leave it in the fridge for at least 30 minutes.

Place the dough on your floured working surface and roll it with a rolling pin until it is thin enough. Cut circles using a glass and place the dough circles into your tartlet tin. Cover each circle with aluminum foil, add a tablespoon of rice in the middle and bake the dough in a preheated oven at 390°F (200°C) for 10 minutes. Take the foil out together with the rice and place the tin back in the oven for another 5 minutes until they start to get golden color.

Place the tomatoes in a baking dish, drizzle some olive oil over them. Add some salt and black pepper to taste and bake in a preheated oven at 390°F (200°C) for 30 minutes until they start darkening on top. Leave them aside to cool.

Fry the pancetta in a non-stick pan for a few minutes until it gets golden brown then leave it aside to cool. After a few minutes cut the fried pancetta into small pieces.

Clean and cut the basil into small pieces and set it aside.

In a big bowl mix the eggs, add in the double cream and some black pepper and continue mixing. At the end add the basil and stir with a spoon.

Brush the pies with egg white and sprinkle some parmesan. Add a few pieces of the previously cooked pancetta, 1-2 previously baked tomatoes and 1-2 tbsp from the egg mixture and bake for another 20-25 minutes.