Preheat the oven to 200°C.
Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than the moulds of the fluted mini tart tins. Line fluted mini tart tins using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes.
Line the pastry cases with nonstick baking and fill with baking beans. Bake in the oven on a baking sheet for 10-12 minutes until golden. Remove the baking paper and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown for just 1 minute. Remove from the oven and carefully remove from the tart tin.
Arrange the cherry tomato halves and rocket in the pastry cases. Drizzle with the extra-virgin olive oil and season well. Place on a lined baking tray and return to the oven for 5-7 minutes until the cherry tomatoes are coloured and soft and the rocket is wilted.
Remove and transfer to a wire rack to cool for a few minutes. Serve on wooden chopping boards and cut in half.