Cherry tomato and goat’s cheese tarts

These cherry tomato and goat’s cheese tarts make a smart pizza swap when you fancy something cheesy – and using a block of ready-rolled puff pastry makes whipping them up an absolute doddle. Plus, they only take 15 minutes in the oven. Serve yours with a vibrant salad on the side, or with some focaccia and olive oil for dipping.

Cherry tomato and goat's cheese tarts
Chris Alack

MAKES 6 (3 OF EACH)

plain flour, for dusting
1 x 320g block all-butter ready-rolled puff pastry (for example Jus-Rol)
dijon mustard, for spreading
150g cherry tomatoes, halved
3 tbsp green pesto
about 75g goat’s cheese log, sliced
1 medium egg yolk
sea salt and black pepper
extra virgin olive oil
finely shaved parmesan
small basil leaves to finish

1. Preheat the oven to 220C/200C fan/gas 7. Dust your work surface lightly with flour. Roll out the pastry sheet a little to give a rectangle that measures about 27cm x 37cm. Cut out 6 x 12cm circles using a bowl or plate as a guide and arrange on a couple of baking sheets.

2. Spread a thin layer of dijon mustard over 3 of the pastry circles, to within about 2cm of the rim, and then scatter the cherry tomatoes over the top. Spread remaining pastry circles with pesto and arrange sliced goat’s cheese on top.

3. Combine the egg yolk with 1 tbsp water and brush all over the pastry borders. Season the tops with salt and pepper, drizzle with a little olive oil and scatter a few slivers of parmesan over the tomatoes. Bake in the oven for 15 minutes or until golden and risen. Top with a few small basil leaves before serving.

PERFECT SIDE Try a salad of torn radicchio and chicory (or a mixture of red and green leaves), with focaccia and olive oil for dipping.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.