Parmesan, Tomato and Pine Nut Tarts

These attractive tarts are an ideal dinner party starter. Cut puff pastry sheets into rectangles and spread with a little pesto sauce. Divide the tomatoes between each and sprinkle over the p Parmesan and pine nuts. Bake until the pastry is risen and crisp.

Serves 6
1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
2 tbsp red or green pesto sauce
75g (3oz) Parmigiano-Reggiano, finely grated
9 cherry tomatoes, halved
Salt and freshly ground black pepper
Beaten egg or milk, to glaze
2 tbsp pine nuts
Shavings of Parmigiano-Reggiano, to garnish

  1. • Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Lightly grease a large baking sheet
  2. • Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (¾ inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet
  3. • Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste
  4. • Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes. Sprinkle the pine nuts over the tarts, and then bake for a further four or five minutes, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with shavings of Parmigiano-Reggiano