Juliet Sear served up delicious sweet and savoury crunchy filo crinkle tarts with cheese, tomato, peaches, chocolate and raspberries on This Morning.

The ingredients for the cheese and tomato tart are: 8 sheets fresh filo pastry , 100g butter, melted, 250g tomatoes, sliced in half and salted, set aside in a colander for an hour (or use sunblushed) and
200g very strong cheddar, thinly sliced.

For the filling: 300ml double cream, 4 medium free-range eggs, 2 tbsp picked thyme leaves (optional) and Sea salt and black pepper, to taste.

For the peach and raspberry tart: 8 sheets fresh filo pastry and 100g butter, melted.

For the filling: 300ml double cream , 3 eggs, 75g caster sugar and 2 tsp vanilla bean paste.

Nectarines or peach: 2-3 nectarines of peaches, thinly sliced , 75g raspberries, Icing sugar, for dusting and Honey (optional).

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating available from Amazon now.