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The easiest tart, ever! Goat's cheese and tomato are a classic pairing and rightly so - the acidity of the tomatoes cuts through the creamy sweetness of the cheese and the pesto adds a sunshine Mediterranean feel.
Preheat oven to 220°C/Gas mark 7.
Unroll the puff pastry and lay it flat on the work surface.
Cut into about 24 x 5cm squares.
Dot each with a little pesto, top with half a cherry tomato and a small piece of goats cheese.
Place on 2 baking trays and bake for 12 minutes until risen and golden brown.
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