Ingredients:
- 375g puff pastry
- A little beaten egg
- 270g cherry tomatoes
- Drizzle of olive oil
- Handful of thyme leaves
- 125g buffalo mozzarella
- A bunch of fresh basil
Preparation:
Preheat the oven to 220°C/fan200°C/gas 7. Roll out a 375g pack puff pastry until 3mm thick. Use an 8cm cutter to stamp out 12 discs. Prick each disc and use to line a 12-hole tart tin. Brush with beaten egg, then chill for 10 minutes. Spread 270g cherry tomatoes over a roasting tray, season, drizzle with oil and sprinkle with thyme leaves. Bake the pastry and tomatoes for 12 minutes. Remove and press the pastry centres down. Divide 125g torn buffalo mozzarella among the pastry cases and return to the oven to melt. Remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.
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