375g packet of ready-rolled puff pastry
4 British Classic tomatoes
8 thick dairylea cheese slices
1 small egg, beaten
200g/7oz broccoli florets
Pre-heat the oven to 190°C/375°F/ Gas Mark 5.
Stamp out 8 discs of pastry to about 3cm (1 inch) larger than the size of the tomatoes and place on baking sheet. Cut out 8 circles of cheese to the same size as the tomatoes and place centrally on top of the pastry.
Cut each tomato in half and place, cut side up, onto the cheese. Using cheese trimmings, cut out mouth shapes and put onto tomatoes.
Brush the pastry edge with beaten egg and bake in the oven for approximately 20 minutes until the pastry is golden brown.
Cut the broccoli into small florets and cook until soft.
Transfer the baked tartlets onto serving plates and arrange peas onto the tomatoes for eyes and arrange the broccoli around the top of the tartlets for hair, before serving.
Did You Know?
If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.