Individual tomato tart recipe
Ingredients
65g puff pastry
40g full fat cream cheese
30g cherry tomatoes, halved
sea salt
freshly ground black pepper
olive oil, to drizzle
sprig of basil to garnish
Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface to a thickness of 5mm or 1/4in. Cut one round circle about 15cm or 6in, using a small bowl or saucer as a guide prick all over with a fork. Place on a lightly floured baking sheet and bake for 5 mins. Take the baking tray out of the oven. Spread a smooth layer of cream cheese over the pastry round and lay the cherry tomatoes, flat side down, over the cream cheese. Season with salt and pepper and drizzle over a little olive oil and return the baking tray to the oven. Bake for a further 10 mins, until the pastry is golden. serve the tart garnished with the basil sprig.
