MIXED TOMATO & CHEESE TARTLET

ingredients | serves 2 | time 30-35 mins

½ x 320g pack Jus-Rol All Butter Puff Pastry Sheet • 75g essential Italian Ricotta • 25g vegetarian Italian hard cheese finely grated (for a non-vegetarian option use Pecorino Romano DOP, finely grated) • 25g pack flat leaf parsley, trimmed • ½ x 225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved • ½ x 275g pack baby plum tomatoes, halved • 1 tbsp Italian extra virgin olive oil, plus 1 tbsp extra for drizzling • 1 tbsp Modena Balsamic Glaze • Baby new potatoes, to serve

step 1

Preheat the oven to 220°C, gas mark 7. Lay the pastry, together with the baking parchment it comes with, onto a baking tray. Using a knife, cut the pastry neatly in half. Score a 0.5-1cm border around the edge of each one

step 2

Mix the ricotta with almost all of the grated cheese and the finely chopped stalks from the parsley. Spread over the tarts avoiding the borders. Scatter the halved tomatoes over the top in a densely packed overlapping layer, season and drizzle with a little oil. Sprinkle with the remaining cheese. Bake for 20-25 minutes until the pastry is puffed and golden

step 3

Meanwhile, mix the olive oil and balsamic glaze together. Season. Toss with the parsley leaves. Serve with the hot tartlets alongside freshly cooked new potatoes