Name: Tomato and rocket tarts
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 sheets shortcrust pastry; 250 gram baby egg (plum) tomatoes, sliced thinly; 50 gram baby rocket (arugula) leaves; 1 1/2 tablespoon balsamic dressing

Tomato and rocket tarts

These pretty little tomato and rocket tarts are a great vegetarian option for a platter of finger food. Rocket can be replaced with baby spinach. Add some baby basil leaves just before serving, if you like.

Ingredients

2 sheets shortcrust pastry

250 gram baby egg (plum) tomatoes, sliced thinly

50 gram baby rocket (arugula) leaves

1 1/2 tablespoon balsamic dressing

Method

1.Preheat oven to 180°C. Line oven trays with baking paper.

2.Cut each pastry sheet into four squares; place on trays. Fold edges of pastry over to form a 5mm (1/4-inch) border; prick pastry bases with fork.

3.Bake pastry about 15 minutes or until crisp.

4.Combine tomato, rocket and dressing in large bowl; season to taste. Top warm pastries with tomato mixture.

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