July 3rd, 2016
12-15 thinly sliced cherry tomatoes
200 g bocconcini cheese
salt and pepper
Preheat oven to 220˚C (200˚C fan). Cut rounds from 1 sheet shortcrust pastry with the help of a glass.
Place rounds on baking paper lined oven tray; pierce with fork.
Bake about 10 minutes. Spread rounds with basil pesto.
Top rounds with thinly sliced cherry tomatoes and thinly sliced cherry bocconcini cheese; season to taste.
Bake about 2 minutes or until cheese softens. Top each tartlet with a baby basil leaf.