Tomato and Basil Tartlets

Makes 24

320g ready rolled puff pastry

8 tbsp pesto

24 fresh basil leaves

6 medium sized tomatoes, thickly sliced

freshly ground salt and black pepper, as needed

50g Parmesan cheese, grated

Preparation Time: 15 minutes. Cooking Time: 15 minutes. 

1. Line a large baking tray with Bake-o-Glide or baking parchment.

2. Unroll the puff pastry sheet and either cut into 24 equal squares or use a pastry cutter to cut into 24 7cm discs.

3. Place the pastry shapes on the prepared baking tray and prick each piece with a fork.

4. Spread a teaspoon of pesto over the centre of each piece of pastry, leaving a border around it.

5. Place a basil leaf on top of the pesto, then top with slices of tomato.

6. Season with salt and pepper and sprinkle with Parmesan.

7. Place in the oven. CAST OVEN: on 4th shelf in the roasting oven or oven on R8. FAN OVEN: preheated to R7/200oC/400oF for 10-12 minutes, until pastry is risen, golden brown and the cheese is bubbling, turn tray for last 2 minutes if desired.

8. Serve hot or cold