These tarts are so easy to make as they use ready-rolled puff pastry. They're best eaten whilst warm - a few minutes after they come out of the oven.
Cherry Tomato and Pine Nut Tarts image Steve Lee
Serves 6
1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
2 tbsp red or green pesto sauce
75g (3oz) Parmigiano-Reggiano, finely grated
9 cherry tomatoes, halved
Salt and freshly ground black pepper
Beaten egg or milk, to glaze
2 tbsp pine nuts
Shavings of Parmigiano-Reggiano, to garnish
• Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Lightly grease a large baking sheet
• Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (¾ inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet
• Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste
• Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes. Sprinkle the pine nuts over the tarts, and then bake for a further four or five minutes, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with shavings of Parmigiano-Reggiano
Cook's tip: Add a little Parma Ham or pepperoni for a tasty variation.
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