Quick and easy, looks great and tastes even better with the sweetness of ripe tomatoes.
1 Sheet of Careme Puff Pastry (defrosted as per manufacturers instructions)
500g mixed colour cherry tomatoes
3tblspn seeded mustard
40g grated parmesan cheese
25g butter (melted)
20ml extra virgin olive oil
Salt & freshly cracked black pepper to taste
1/2cup fresh basil leaves
Heat oven to 200C (190C fan forced)
Line a baking tray with a sheet of baking paper. Lay the sheet of pastry onto the baking paper. Leaving a border of 3cm, spread the mustard over the pastry. Sprinkle the parmesan over the mustard.
Cut the tomatoes in half and place them on top of the parmesan, cut side up. Season with salt and cracked black pepper.
Roll the 3cm border of the pastry up, forming a tart edge. Brush the edges of the pastry with the melted butter. Drizzle the olive oil over the tomatoes. Bake in the centre of the oven for 20 – 25 minutes until the pastry edges are golden brown.