Method:
1 Preheat oven to 200°C fan-forced.
2 Heat verjuice and sugar in a saucepan over medium heat, simmer for 4-5 minutes or until syrupy.
3 Cut the pastry to fit two 10cm loose-based tart tins, line the tins with pastry and prick bases with a fork then bake blind for 3-4 minutes or until pastry crisps a little. 
4 Fill tarts with tomatoes, top with fetta cheese and thyme, place on a baking tray and bake in oven for 8-10 minutes or until tomatoes are softened and fetta melted a little. 
5 Place tarts on a plate, sprinkle over parsley and drizzle over verjuice syrup, serve.