Left over puff pastry? Make a tart!

So today I realised there was a piece of puff pastry in the freezer that hadn't been finished yet, so I decided to use it. I was inspired last week when a teacher at the school that I am working at made it and ever since then I have been wanting to try it out myself. It is to die for and it is super easy to make, quickly pop it into the oven before guests come over and serve as a snack or a starter...they will be begging you for this easy and fool-proof recipe.

Try it out!

Basil Pesto, Cherry Tomato and Parmesan Tart:

Ingredients:

The ingredient's amounts differ depending on the size of your sheet of puff pastry, but here is a guideline:

• 1 sheet of rolled puff pastry
• 1 punnet of cherry tomatoes, halved (+/- 20 whole cherry tomatoes)
• 30g parmesan or 50g gouda (depending on your likes/dislikes), grated
• 80ml basil pesto
• 125ml shaved almonds, toasted
• salt
• pepper
• rocket to garnish

Ingredients

Method:

1. Preheat the oven to 180 degrees centigrade
2. Unroll your pre-made puff pastry and place onto a well greased baking tray.
3. Cut the edges of the puff pastry off and place them onto the edge of the large sheet of pastry, forming a border along the edges.
4. Inside the border of your pastry, spread the pesto evenly till touching the edges of your border.
5. Place your halved tomatoes in rows on top of your pesto.
6. Sprinkle your grated cheese on top of your tomatoes
7. Season with salt and pepper.
8. Bake for 30 mins or until your pastry edges are crisp and golden.
9. While your tart is baking in the oven, place your shaved almonds into a non stick frying pan and dry fry them until they are golden brown and toasted.
10. When your tart comes out, place on a cooling rack.
11. Sprinkle your toasted almonds and rocket onto the tart and enjoy!
12. To add that extra zing you can also dress your rocket leaves with some reduced balsamic vinegar.

DELISH!