These tarts are so easy to make often people make large sheet pan tomato tarts but they can be soggy on the bottom and not as aesthetically pleasing as desired if you do individual ones it's instantly a little special plus it's flaky puffy soft and crispy.
Makes 8 individual tarts
2 sheets dairy-free puff pastry
50g red pesto
600g fresh tomatoes, thinly sliced
100g Grater Goods Cashew Mozzarella, thinly sliced
3 Tablespoons soy milk
3 tablespoons olive oil
handful of basil leaves
Preheat oven to 200 ℃. Defrost pastry and cut into 10 cm squares. Put approximately 1 teaspoon of red pesto into the middle of each square and spread with the back of your spoon. Place one slice of cheese then 2-3 slices of tomato in (depending on the size of your tomatoes) on to each pastry square. Sprinkle with salt and black pepper.
Combine soy milk and oil and brush onto the edges of your pastry. Bake for 20 - 25 minutes until puffed and golden. Top with basil leaves and serve immediately.
When you're entertaining you have to keep things simple and it is often the simplest things that other crowd favourites anyway! easiest option when you have offcuts of puff pastry and zero time up your sleeve…
Pesto braids: Cut your pastry into long thin straps press two strips together at the top paint the lengths with red or green pesto. Twist the two pieces together (or do three pieces and plait them) until you have a long braid. Bake at 200°C for 20 minutes or until puffy and golden.