An easy tomato recipe that takes around 25 minutes and these mini tarts are delicious hot or cold – great for packed lunches and picnics
- 8 beef tomatoes or vine-ripened tomatoes
- 1 packet of ready-made puff pastry
- 1 egg
- 8 cheese slices
Pre-heat the oven to 190ºC/375°F/gas 5.
Cut out 8 discs of pastry to about 3cm larger than the size of the tomatoes and place on baking sheet.
Cut out 8 circles of cheese to the same size as the tomatoes and place in the middle on top of the pastry.
Cut each tomato in half and place, cut side up, onto the cheese.
Brush the pastry edge with beaten egg and bake in the oven for about 20 mins until the pastry is golden brown.