Name: Tomato and bocconcini tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 sheets puff pastry, thawed; 1 punnet cherry tomatoes, halved; 220 gram cherry bocconcini, sliced; 1/4 cup basil leaves; 1 egg, beaten

Ingredients

3 sheets puff pastry, thawed

1 punnet cherry tomatoes, halved

220 gram cherry bocconcini, sliced

1/4 cup basil leaves

1 egg, beaten

Method

1.Preheat oven to 200°C. Cut 6 x 10cm circles from each sheet of pastry with a cutter. Ease into shallow patty pans, allowing excess pastry to overhang.

2.Fill each pastry case with an even amount of tomato, bocconcini and basil. Season to taste.

3.Fold overhanging pastry back over filling, leaving centre of each tartlet exposed. Brush with egg.

4.Bake for 10-15 minutes, until pastry is puffed and golden. Serve with drinks.

Shortcrust pastry can be used instead of puff pastry, if desired.
Note

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Ingredients

Method

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