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?
If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.