Bella tomato and goat's cheese tarts

If you can find organic vine-ripened tomatoes all the better as I think they have more flavour. Serve on their own as a delicious starter, with a simple green salad for a light lunch or make them canape size for your next cocktail party.

Preheat the oven to 200ºC

Lightly roll out the puff pastry to ½ cm in thickness. Using a sharp knife or cutter, cut out 6 circles, 12 cm in diameter. Carefully slice a 1-2 cm border round the edge, taking care not to cut all the way through the pastry. Prick the centre of the pastry repeatedly with a fork to prevent it from rising. Place the circles on a non-stick or greased baking sheet. Crumble the cheese into the centre of the tarts to cover the base.

Do not place anything on the border, otherwise it will not puff up! Place 3 tomatoes in a circle on top of the goat’s cheese, drizzle with some olive oil, sprinkle with a pinch of Veggie Rub and season with a grind of salt & pepper. Brush the border with the egg wash and place the tarts in the pre-heated oven to cook for 15 minutes until the pastry is beautifully risen and golden brown and the tomatoes are slightly cooked through and the skin has split. Serve straight out the oven.

Makes 6 small tarts.