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    Cherry Tomato Tarts

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    Cherry Tomato Tarts

    Ingredients

    • 375g pack of ready-rolled puff pastry
    • 1 beaten egg
    • 12 cherry tomatoes
    • Parmesan cheese, grated

    Method

    1. Cut out 24 discs, about 5cm in diameter, from half a 375g pack of ready-rolled puff pastry. Put on a baking tray, lightly brush with beaten egg. Halve 12 cherry tomatoes, season the cut sides and place on the pastry discs. Sprinkle with grated Parmesan.
    2. Bake at 220°C, gas mark 7 for 8-10 minutes or until golden. Serve warm.

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