Using frozen pastry sheets turns making these tasty tarts into a breeze. They’re easy enough for a mid-week family meal, but look fancy enough to impress dinner guests. Any leftovers are good cold.
Ingredients
| 180 g | Cream cheese, at room temperature (Main) |
| 2 | Eggs |
| 150 g | Feta, crumbled (Main) |
| 8 Tbsp | Pecorino romano, or Parmesan cheese, finely grated (Main) |
| 2 sheets | Butter puff pastry, frozen |
| 500 g | Cherry tomatoes, halved (Main) |
| 1 handful | Fresh basil leaves, for garnishing |
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Directions
- Heat the oven to 200C fan bake and put in two baking trays to heat up.
- Beat together the cream cheese and egg until smooth. Add the feta, a pinch of salt and a generous amount of freshly ground black pepper.
- Remove the pastry sheets from the freezer and place on a large piece of baking paper. Cut the pastry sheets in half and score a 1cm 'frame' around the edges. Spread a quarter of the cream cheese mixture on each one, staying within the frame. Gently press the halved tomatoes on top, then grate the pecorino or parmesan on top.
- Transfer to the pre-heated trays and bake for 15-20 minutes, until the pastry is risen and golden, the tomatoes are caramelised and the cheese is melted. Remove from the oven and let rest for five minutes (don't be tempted to sneak a tomato unless you want to risk a serious mouth burn), then scatter over the fresh basil leaves and serve.
