Easy Pesto & Tomato Puff Pastry Tarts

Don’t wait until the ‘out of office’ is on to make these fun & festive puff pastry tarts! They're so simple to put together – no greasing of muffin pans – and will delight friends who've stopped by for a drink.

Ingredients

1 sheet (400g) frozen puff pastry, thawed
Pesto Princess Basil Pesto
½ cup grated mature cheddar cheese
1 generous handful cherry tomatoes
1 egg, beaten
Fresh rosemary to garnish

How to

Preheat the oven to 180°C. Line a baking sheet with baking paper.

Lay the pastry on a floured surface. Using a fluted round 7.5cm cookie cutter dipped in flour, cut 12 discs and 12 Christmas-themed shapes from the pastry (or any shapes you like!).
Prick the pastry with a fork. Spread the pesto over the dough, leaving a 1cm border, then top with cheddar cheese, sliced tomatoes and the festive-shaped dough. Brush with egg and bake for between 15 and 20 minutes,
or until the pastry is golden and the cheese has melted.
Use any leftover pastry to cut out more shapes, sprinkle with cheese
and bake as additional nibbles.
Serve on a large platter, garnished with rosemary.