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Blue cheese tarts with roasted cherry truss tomatoes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Blue cheese and cherry tomato pastry cups: an irresistible party snack.
Ingredients:
  • 12 (about 1 x 240g pkt) cherry truss tomatoes
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 150g blue cheese
  • 12 small fresh basil leaves
Instructions:
  • Prepare a baking tray with non-stick baking paper. Carefully cut the tomatoes from the truss while keeping the tops intact. Arrange the tomatoes on the tray.
  • Preheat your oven to 220°C. Grease 12 mini muffin pans with melted butter. Cut 12 discs from the pastry using a 7cm-diameter round cutter. Place the pastry discs in the pans and line with baking paper and pastry weights or rice. Bake until golden, about 8-10 minutes. Let them cool before moving on to the next step.
  • Lower the oven temperature to 180°C and continue roasting the tomatoes for 12 minutes, or until they soften slightly.
  • In a small bowl, gently press the blue cheese with the back of a teaspoon until softened. Season with pepper, then remove paper and pastry weights or rice from pastry cases.
  • Crumble the blue cheese into the pastry cases. Display the tarts beautifully on a serving platter. Add a fresh basil leaf to each tart. Garnish with the tomatoes before serving.

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