Tomato and pine nut tartsReviewed by our expert panel
(at time of publication)
- 2 sheets frozen flaky puff pastry
- 1 packet pine nuts
- 1 tub lite cream cheese
- 1 punnet cherry tomatoes
- 1 bunch basil or other herbs
1 Thaw pastry sheets and cut each into 4 squares. Score each square about 2cm from the edge, not cutting all the way through. Spread cream cheese in the centre of each square, and layer the tomatoes, pine nuts and herbs on top.
2 Bake in a 180°C oven for 15-20 minutes or until the pastry is puffy and golden and the tomatoes soft.
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