• 200 g mini Italian or baby plum tomatoes, halved
• 5 ml (1 tsp) garlic paste
• 5 ml (1 tsp) olive oil
• salt and freshly ground black pepper
• flour for dusting
• 1 x 400 g pack puff pastry
• 30 ml (2 tbsp) basil pesto
• 100 g soft chevin
• 1 large egg
• 15 ml (1 tbsp) water
• balsamic reduction, to serve (optional)

1.) Preheat your oven to 200ºC. Grease two baking trays well.

2.) Place the tomatoes, garlic, olive oil in a bowl. Season with  salt and pepper. Toss well to coat the tomatoes in the garlic and oil.

3.) Dust the work surface with a little flour and roll out the puff pastry. Cut out 10cm circles and arrange on a baking tray. Gather the pastry scraps and roll the pastry out again to make more circles. Spread half a teaspoonful of basil pesto over each pastry circle leaving a 1cm border around the edge. (Note: you can make the circles bigger or smaller if you wish.)

4.) Divide the tomato mixture between the tarts. Crumble the chevin and dot over the top of the tomato mix.

5.) Whisk the egg and water together in a small bowl. Brush the egg wash around the edges of the tarts. Bake the tarts for 20-25 minutes until golden. Drizzle with balsamic reduction if using and serve immediately.