Roasted Tomato and Basil Tarts

Instructions

• • Roll open your thawed pastry sheet and cut into 24 squares.
  • Add some pesto to each pastry square, staying away from the sides.
  • Prepare a baking sheet tray with baking paper or a silpat.
  • Drizzle some olive oil on the baking paper in the places where you will place your pastry over.
  • Add one half of the cherry tomato face down in the places you drizzled the olive oil on.
  • Season the tomato with salt and pepper.
  • Place one piece of pastry with the pesto side over the tomatoes and press the sides with a fork to seal well.
  • Mix the egg with Puck Cooking Cream and whisk well.
  • Brush each pastry with the egg mixture.
  • Place the baking tray in a preheated oven at 200°c for 18 to 20 minutes.
  • Once the pastry is golden and crispy, remove it from the oven.
  • Insert a flat tool under each pastry and flip it over.
  • Add Puck premium Cubed Feta Cheese to each pastry bite, and garnish with fresh basil.