Generously grease a mini muffin tray and set it aside until needed.
In a large bowl, combine the flour and salt. Add in the butter and rub it into the flour until it resembles breadcrumbs. Add in the grated cheese and mix again.
Gradually add in the water and mix until a dough is formed.
Transfer the dough to a lightly floured surface, bring it together and roll it out to form a rectangle. The pastry should be about the same depth as a pound coin
Stamp out a disc of pastry using a 6cm round cookie cutter or something similar in size.
Place a pastry disc into a muffin tin hole and press into the edges and up the sides. Repeat for the rest. Once filled, place the tray filled with pastry into the fridge and chill for at least half an hour.
Meanwhile, preheat oven to 180c Fan.
Once the pastry has chilled, line each of the mini tart cases with a small piece of parchment paper and fill with either rice, baking beans or pulses.
Blind bake the tart cases in the oven for 10 mins.
Meanwhile, prepare the egg mixture. In a measuring jug, combine the eggs and cream. Add in the paprika, garlic granules, onion salt and season with salt and pepper to taste. Give this a good mix and set aside until needed.
Once the mini tart cases have baked, carefully remove the parchment paper and baking beans.
Fill each of the mini tart cases with a small amount of chopped tomatoes, bell peppers and a cheese.
Carefully pour a little of the egg mixture into each mini tart case (aim to fill to about ¾ full) sprinkle over some extra cheese and bake for 20-25 mins.
Once baked, top with chopped parsley and enjoy hot or cold!