This recipe is suitable for vegetarians 250g frozen puff pastry, thawed 2 tbsp red pesto 2x100g Capricorn Somerset Goats Cheese®, diced 1 tbsp fresh chives, snipped 300g cherry tomatoes, halved Pre-heat oven to 200ºC (400ºF, gas 6). Roll out the pastry and cut into four x 15cm rounds, using a saucer as a guide. Place on a large greased baking sheet. Using a sharp knife, score around each disc, 1cm from the edge. Spread each tart with the pesto to the score line. Mix together the Capricorn Somerset Goats Cheese® and chives, season and sprinkle over the tarts. Place the cherry tomatoes on top. Bake in the oven for 15 – 18 minutes.

Share this page on: