Roasted tomato, feta and basil tarts
Top delicious puff pastry with a classic combination of tomatoes, basil and feta.
Reduced-fat puff pastry
240 g, (Buy 2 x 170 sheets) just thawed
¼ cup(s), (store bought) (65g)
4 small, roma variety, thinly sliced
Reduced fat feta cheese
180 g, crumbled
40 g, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Cut six 10cm circles from pastry and place on the prepared tray.
- Spread pesto over pastry discs, leaving a 1cm border around the edge. Top each with tomato slices and feta. Lightly spray tarts with oil. Bake for 15–20 minutes or until pastry is puffed and golden. Season with salt and freshly ground black pepper. Serve warm tarts topped with rocket.