250g Ready made puff pastry
15mlsp (1tbsp) Dried mixed herbs
225g (8oz) British vine-ripened cocktail tomatoes
12 British cherry tomatoes
5 Fresh figs
140g (5oz) Goat's cheese, crumbled
3 x 15mlsp (3tbsp) Red pesto sauce
2 x 15mlsp (2tbsp) Runny honey
Sprinkle the herbs over the pastry and then roll out thinly to a thickness of ½cm (¼").
Cut the pastry into 9cm (3½") rounds. Arrange the pastry circles on a baking tray lined with non-stick baking paper and prick each circle at regular intervals with a fork.
Chill the pastry for about 20 minutes. Meanwhile, preheat the oven to 220°C, 425°F, Gas Mark 8.
Slice the cocktail tomatoes and figs and halve the cherry tomatoes. Spread a little pesto over each pastry circle. Arrange the sliced tomatoes and figs on top. Top each tart with two cherry tomato halves and crumbled goat's cheese. Drizzle each tart with a little honey.
Bake in the oven for 12-14 minutes. Cool on a wire rack for 5 minutes before serving.
Tip This is an ideal recipe to serve for lunch with a crisp salad or as a starter to a meal.
Did You Know?
In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.