Recipes

Tomato And Fig Tarts Makes 12 Thaw pastry according to pack instructions. Sprinkle lemon zest over pastry, then roll out pastry thinly (0.3cm, 1/8"). Allow pastry to relax for 15 minutes before cutting into twelve circles with a 9cm (3½") pastry cutter. Arrange pastry circles on baking trays lined with non-stick baking paper. Prick pastry at regular intervals with a fork. Pre-heat oven 220° C, 425° F, Gas no 7. Spread a little pesto over each pastry circle. Arrange sliced tomatoes and figs on top. Sprinkle over the flaked almonds and top with a cherry tomato. Drizzle over a little warmed honey and cook in the oven for 12-14 minutes. Cool on a wire rack for 5 minutes before serving. Serve with a mixed leaf salad. Cook's note: Stoned and sliced fresh apricots can be substituted for figs.

Ingredients 250g pkt frozen puff pastry zest of one lemon 45ml (3 tablesp) red pesto sauce 250g pkt British Vine-Ripened cocktail tomatoes 5 fresh figs, sliced 15g (½ oz) flaked almonds 12 British Baby Cherry tomatoes 30ml (2 tablesp) clear honey, warmed To serve: 75g pack mixed red leaf & rocket salad