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Ingredients
Method
Combine the prepared cocktail tomatoes with the Wild Appetite Mediterranean Bread Dipper and Wild Appetite Balsamic & Pomegranate Glaze, chopped herbs, salt and freshly ground black pepper.
Cover and allow to marinade at room temperature for about an hour. Lightly roll out the pastry and cut into 5cm by 5cm squares and place on a baking tray.
To Bake: Lift the tomatoes from their marinade with a slotted spoon, drain off marinade well.
Place a few slices on each of the pastry squares. Immediately place in a hot oven at 220°C and bake until the pastry is golden - about 20 minutes.
Drizzle the remaining marinade evenly over the
tarts.
Garnish with Parmesan shavings and herb sprigs.
Serve immediately.
Serves 4-6.
This recipe uses...
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