400g roll puff pastry
1egg
beaten together with 15 ml water
4baby tomatoes
plum tomatoes works best
125ml LANCEWOOD® Cheddar
grated
125ml LANCEWOOD® Mozzarella
grated
salt & freshly ground black pepper to taste
To serve:
basil
balsamic glaze (optional)
45ml basil pesto (optional)
Preheat the oven to 200°C and line two baking sheets with baking paper.
Unroll the puff pastry.
Use a
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
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.
