Unroll the pastry and cut into 4 x 12 cm (5 inch) squares. Use to line a 4-hole Yorkshire pudding tin and press down. Put 4 tomatoes in each and divide the Brie between them. Mix together the parsley, eggs and crème fraîche, beating until smooth, and season with a little pepper. Pour into the pastry cases to just cover the cheese.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until golden and puffed, and the pastry is cooked.
Serve hot with a simple salad or baked beans, if liked.