Cherry tomato and herb puff tarts

Cherry tomato and herb puff tarts
  • Serves icon Serves 4
  • Time icon Hands-on-time 15 mins, oven time 40mins

Nestled in the heart of these flakey puff pastry tarts is a moreish combination of salty parmesan, aromatic herbs and succulent, sun-kissed tomatoes. Serve them at your next summertime dinner party and you’re bound to impress

Nutrition: per serving

Calories
515 kcal
Fat
37g (16.4g saturated)
Protein
10.2g
Carbohydrates
33.3g (4.3g sugar)
Fibre
3.7g
Salt
1g
Calories
515 kcal
Fat
37g (16.4g saturated)
Protein
10.2g
Carbohydrates
33.3g (4.3g sugar)
Fibre
3.7g
Salt
1g

Ingredients

  • 250g cherry tomatoes, halved
  • Extra-virgin olive oil to drizzle
  • 375g ready-rolled all butter puff pastry
  • 4 tbsp cream cheese
  • 2 free-range egg yolks
  • 25g parmesan (or vegetarian alternative), finely grated
  • 2 tbsp finely chopped fresh chives
  • Handful fresh basil leaves

Method

  1. Heat the oven to 200°C/180°C fan/ gas 6. Put the cherry tomatoes on a baking tray, drizzle with a little oil and season. Roast for 20 minutes until softened and turning sticky.
  2. Meanwhile, unroll the pastry. Trim and discard 5cm off the uneven end from the centre of the coil. Cut into 4 rectangles and transfer to a baking sheet. Lightly score a border 1cm from the edge of each rectangle and prick the middles with a fork.
  3. Bake for 8 minutes until puffed up and just starting to turn golden. Press the centres of the rectangles down with your fingers, leaving the border raised higher.
  4. Meanwhile, in a small mixing bowl mix the cream cheese, 1 egg yolk, parmesan and chives, season and divide among the tarts. Top with the tomatoes, then lightly beat the other yolk and brush over the pastry borders. Bake for 10-12 minutes until the pastry is puffed and golden. Serve drizzled with oil and scattered with fresh basil leaves.

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