Ingredients:

  • 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

Method:

  1. Preheat the oven to 200°C
  2. 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.
  3. 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.
  4. Divide the tomatoes between the pastry bases and bake for 15–20 minutes or until the pastry is golden.
  5. Top the tarts with the bocconcini and basil to serve
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