Sun-Dried Tomato & Cheese Tartlettes

Serves: 18

Prep: 5 minutes

Cook: 30 minutes

Total: 35 minutes

Ingredients

2 sheets of puff pastry

2 x Giorgio's Fior di Latte 125g

300g sundried tomatoes, drained and roughly chopped

2 tablespoons grated Parmesan

Drizzle of extra virgin olive oil

Fresh basil leaves

Salt and pepper to season

1egg, whisked (for egg wash)

Instructions

Step 1

Preheat your oven to 180°C. With a knife, divide the puff pastry into 6 even rectangles. Place the cut pastry pieces on a baking tray lined with parchment paper.

Step 2

Roughly chop the sundried tomatoes and place 1 to 2 tsp in the centre of each pastry. Add the torn fior di latte on top and add fresh basil leaves. Season with a drizzle of olive oil, salt, pepper and grated parmesan cheese. Whisk an egg and egg wash the sides of each pastry.

Step 3

Place in the oven and bake for 20-25 minutes until the puff pastry is golden and crisp, and the cheese is melted and bubbly. Remove from the oven and cool for 5 minutes. Serve and enjoy.

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Notes

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