These tartlets are ideal for a quick canape or lunch dish. Super easy to prepare and quick to cook, you’ll be making them every week! Experiment with different flavoured pesto or tapenade and use peppers instead of tomatoes.

Makes 24
320g ready rolled puff pastry
8 tbsp pesto
24 fresh basil leaves
6 medium sized tomatoes, thickly sliced
freshly ground salt and black pepper, as needed
50g Parmesan cheese, grated
Preparation Time: 15 minutes. Cooking Time: 15 minutes.
1. Line a large baking tray with Bake-o-Glide or baking parchment.
2. Unroll the puff pastry sheet and either cut into 24 equal squares or use a pastry cutter to cut into 24 7cm discs.
3. Place the pastry shapes on the prepared baking tray and prick each piece with a fork.
4. Spread a teaspoon of pesto over the centre of each piece of pastry, leaving a border around it.
5. Place a basil leaf on top of the pesto, then top with slices of tomato.
6. Season with salt and pepper and sprinkle with Parmesan.
7. Place in the oven. CAST OVEN: on 4th shelf in the roasting oven or oven on R8. FAN OVEN: preheated to R7/200oC/400oF for 10-12 minutes, until pastry is risen, golden brown and the cheese is bubbling, turn tray for last 2 minutes if desired.
8. Serve hot or cold