These gorgeos puff-pastry tarts and filled with Mediterranean flavours such as pesto, basil and mozzarella. They're like posh pizzas.
Heat the oven to 180°C/ 350°F/ Gas 4.
Cut four circles from the pastry, the rim needs to be about a centre-metre bigger than the beef tomatoes.
Take half the pine-nuts and push then gently into the puff pastry. Sprinkle with sea salt and then place on a baking tray. Put in the oven and cook for 8- 10 minutes until golden.
After 5 minutes of cooking time put the remaining pine nuts onto the tray to toast.
Mix some olive oil with the pesto to make it runny.
To serve, place a circle of the cooked pastry onto the centre of each serving plate, top with a slice of beef tomato, follow with a little drizzle of pesto. Next top with a piece of mozzarella and a few of the toasted pine-nuts. Finish with a drizzle of pesto, a few basil leaves, a sprinkling of sea-salt and some cracked black pepper.
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