Tomato and Capricorn tarts

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Tomato and Capricorn tarts - about this recipe

Impress your guests with this simple yet sophisticated recipe from The Lubborn Creamery

Ingredients

• 250g frozen puff pastry, thawed
• 2 tablespoons red pesto
• 2 x 100g Capricorn Somerset Goats cheese, diced
• 1 tablespoon fresh chives, snipped
• 300g cherry tomatoes, halved

Mise en place

Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Allow the pastry 30 minutes to get to room temperature for ease of handling
2. Roll out the pastry and cut into four x 15cm rounds, using a saucer as a guide.
3. Place on a large greased baking sheet.
4. Using a sharp knife, score around each disc, 1cm from the edge.
5. Spread each tart with the pesto to the score line
6. Mix together the Capricorn Somerset Goats cheese and chives, season and sprinkle over the tarts
7. Place the cherry tomatoes on top.
8. Bake in the oven for 15 to– 18 minutes.