Ingredients
Serves 6
- 500g Puff pastry
- 3 Tablespoons pesto
- Salt and pepper
- 4 Handfuls of cherry tomatoes
- 2 Tablespoon Dijon mustard
Method
- Preheat oven to 180c
- Roll the pastry out and cut into 6 squares
- Spread a thin layer of dijon mustard onto the pastry leaving a 1 cm border
- Add the tomatoes (sliced in half)
- Dollop on pesto
- Season with salt and pepper
- Bake in oven for 15-20 minutes
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