Butter four non stick tins of 10 cm with the butter and chill to harden. Arrange the vegetables in the bases of the tins, remembering that they will not move during cooking and will appear in exactly the same way when done. It will help to do the largest items first and end with the smaller, such as the slices of pepper and the capers. The slices of pepper are very effective if wound around the tomatoes or olives. Season well with black pepper and fresh thyme leaves. Roll the pastry to a thickness of 3 mm and cut four cicles of 12 cm. Lay a circle on each of the tins and push down around the contents. Once done, repeat and tighten the edges. As the tarts are to be inverted when cooked the finish is important. The finished product should have a flat top and complete rim of 1cm all the way around the filling. The completed tarts can be refrigerated for up to a day and cooked from fridge temperature at 200?C/400F/gas mark 6 for 12-15 minutes, until the bases are browned and the filling has started to be fragrant. Flour the anchovy fillets and deep fry. Drain. Deep fry the basil leaves and also drain. When the tarts are done invert onto the serving plates and garnish with fried anchovies and basil. Mix the vinegar into the oil and dres. Serve immediately.