- 4 SHEETS OF STORE-BOUGHT PUFF PASTRY, THAWED
- 500G MIXED HEIRLOOM CHERRY TOMATOES
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 2 TABLESPOONS OREGANO LEAVES
- SEA SALT AND CRACKED BLACK PEPPER
- 1 TUB BOCCONCINI BALLS
- 1/2 BUNCH BASIL LEAVES
- Preheat the oven to 200°C.
- Cut 4 x 20cm rounds from the pastry. Place 2 rounds on baking trays lined with non-stick baking paper, top with the remaining 2 rounds and press to secure.
- Cut a slit in the side of each tomato and squeeze to release the juice and seeds. Place the tomatoes, oil, oregano, salt and pepper in a bowl and toss to combine.
- Divide the tomatoes between the pastry bases and bake for 15–20 minutes or until the pastry is golden.
- Top the tarts with the bocconcini and basil to serve.