Cut the pastry to make four squre tarts. Put on baking parchment and put in the freezer for 10 minutes.

Heat oven to 200 degree C and put in two large baking sheets. Cut the boccoli into pieces and blanch for two minutes in salted boiling water. Rinse in cold water and drain well. Heat olive oil in a nonstick pan and fry the sausage, fennel seed and chillies until the sausage is browned all over.

Keep each pastry squre on the parchment  pepper and sprinkle the broccoli over the pastry leaving a two cm border. Divide the sausage, parmesan and tomatoes between the tarts. Remove the baking sheets from the oven and slide the tarts off the pepper into the hot trays. Bake for 20-25 minutes until the pastry is puffed and golden.

In the last couple of minutes of cooking, top each tart with mozzarella and let melt. Remove from the oven and scatter the basil over.

Serve while warm.