375g puff pastry
1punnet cherry tomatoes sliced
6tbs tomato tapenade
Olive oil
2 Thyme sprigs
A handful of pinenuts
Fresh basil leaves
Finely grated manchego or Gruyère cheese
1 beaten egg
Fresh basil leaves for garnish
Seasoning
Heat your oven to 220c . Roll out your puff pastry on a floured surface and using a scone or biscuit cutter cut between 6-10 rounds (your preference) place on a lined baking tray,score an inner 1cm edge and prick the middles with a fork and brush each round with some beaten egg.
Spoon a little tapenade into each, avoiding the rim, layer with tomato slices pine nuts and a sprinkling of cheese a few thyme leaves and a light drizzle of olive oil and bake for 10-15 mins ( size dependant) til risen and golden
Serve sprinkled with fresh torn basil leaves, as nibbles with glasses of cold Prosecco or a chilled bottle of Gavi
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