Tomato & Cheese Tarts
It’s like a tomato-and-cheese toastie, but flakier and oh-so easy to eat. Make a batch of these puff-pastry treats and share the love.
Ingredients
- 3 sheets frozen puff pastry, partially thawed
- 1 cup shredded parmesan
- 2 medium tomatoes, each cut into 6 thin slices
- 1/4 bunch basil, leaves picked
Method
- Preheat oven to 220°C/200°C fan-forced. Grease and line 2 baking trays with baking paper.
- Using a 9cm-round pastry cutter, cut 4 pastry discs from each sheet. Top each disc with 2 tsp parmesan and 1 slice of tomato, leaving a 1cm border. Fold pastry border in to create an edge. Sprinkle each tart with remaining parmesan. Place tarts on prepared trays.
- Bake for 10-12 minutes or until pastry is golden brown and puffed. Remove from the oven. Allow to cool slightly. Season with freshly ground black pepper. Top with basil and serve.
