Somerset Tomato and Courgette Tartlets

Serves:

8

Time:

50 minutes

Somerset Tomato and Courgette Tartlets

Ingredients:

Serves:

8

320g pack of ready-rolled puff pastry
1 egg, beaten
200g Wyke Extra Mature Cheddar
1 small courgette, thinly sliced
20 cherry tomatoes, halved
A few sprigs of thyme, leaves removed
Sea salt and freshly ground black pepper

Method:

Preheat the oven to 200ºC/gas 8.
Cut the pastry into 8 rectangles and place on baking sheets lined with non-stick baking parchment.
Score a rectangle about 0.5cm inside the edge of each piece and decorate by cutting diagonal lines around the edge with a small knife.
Brush the edge with the beaten egg.
Divide most of the Cheddar between the pastry pieces, saving some for the topping.
Arrange the courgette slices and tomato halves over the Cheddar.
Sprinkle over the thyme leaves, salt and pepper and then the rest of the Cheddar.
Bake in the oven for 20-25 minutes until the pastry is golden brown around the edges and the Cheddar is melted and bubbling.

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