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To serve:
Preheat the oven to 200°C and line two baking sheets with baking paper.
Unroll the puff pastry.
Use a 6.5 – 7 cm cookie cutter and dip into flour. Cut out + 24 circles.
Use a 5 cm smaller cookie cutter and dip into flour. Press into each cut out circle, taking care not to cut through to create a border.
Place onto the prepared baking sheets and brush lightly with egg and water mixture.
Cut the tomatoes into 0.5 cm slices. Pat dry with paper towel.
Arrange the cheese within the inner circle on each pastry and press down lightly.
Top with a tomato slice (the slice should be of similar size to the inner circle of the pastry). Season to taste.
Place in the freezer for 30 minutes.
Bake for 12 – 15 minutes until golden and puffed. During cooking some of the tomatoes may slide off the pastry. Use a toothpick to slide them back onto the pastry.
To serve:
Sprinkle with basil leaves and drizzle with optional balsamic glaze and a dollop of basil pesto.
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