Tomato and mozzarella tarts

Method

Tomato and mozzarella tarts

1) Preheat oven to 200C/Gas 6. Line a baking tray with greaseproof paper and set aside.

2) On a lightly floured surface, unfold the pastry. Using a 7.5-cm round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking tray. Prick the pastry rounds all over with a fork. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.

3) Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.