This is one of the first recipes I came up with using puff (or rough puff) pastry, when I was about thirteen. It’s daringly simple, but nothing needs to be complicated in order to satisfy. And these tartlets do much more than just satisfy. Whether as a dinner party starter, mid-afternoon snack or part of a laid-back brunch, these tartlets fit the bill.
Cherry Tomato Tartlets
- 500g rough puff or puff pastry
- eggwash, to glaze
- 30 cherry tomatoes, quartered
- salt and pepper, to taste
- olive oil, to drizzle
On a floured surface, roll the pastry to 5mm thick and use a 9cm plain round cutter to cut out 15 circles. Carefully roll the circles into ovals, 12cm long and 3mm thick. Divide the ovals between two baking sheets lined with non-stick baking paper and prick with a fork. Chill the pastry before assembling the tarts, in this time preheat the oven to 190°C (180°C fan)/375°F/gas mark 5.
Brush the chilled ovals with the eggwash and arrange the cherry tomato quarters on top, skin-side down. Season the tarts with salt and pepper and drizzle with a little olive oil. Bake the tarts in the preheated oven for 20-25 minutes, until risen and golden. Leave to cool for a few minutes on the baking trays before serving warm.