Cherry Tomato tarts

These taste great and even better if you are a pastry fan.

Makes 6


1 x 320g block all-butter puff pastry I used the just roll.

Dijon mustard

10-12 cherry tomatoes

1 medium egg

6 slices of parma ham

Salt and pepper

30g Parmesan cheese

Extra virgin olive oil

Dried basil or fresh basil leaves if you have some in.

Sundried tomato pesto

Ready To Go In The Oven


Preheat the oven to 200 / gas 7

Remove the pastry from the fridge 10 minutes before you start.

Carefully unroll the pastry and cut into 6 squares

Arrange these onto two baking trays I did line mine with greaseproof paper.

Spread a thin layer of the mustard of each one, leave a border of 2cm around the edge.

Slice tomatoes and spread out between the 6 pastry bases.

Beat the egg and brush around the edges of each pastry base.

Season with salt and pepper.

Dollop approximately 1tsp of pesto on each pastry base.

place 1 slice of parma ham over each tart.

Sprinkle with parmesan cheese.

Drizzle each one with a little olive oil.

Bake in the oven for 15-20 minutes or until golden brown and risen.

Finish with dried basil or fresh basil leaves

Serve and enjoy

They could be served with a salad.

Karen x

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