Serves 6 1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen 2 tbsp red or green pesto sauce 75g (3oz) Parmigiano-Reggiano, finely grated 9 cherry tomatoes, halved Salt and freshly ground black pepper Beaten egg or milk, to glaze 2 tbsp pine nuts Shavings of Parmigiano-Reggiano, to garnish
• Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Lightly grease a large baking sheet • Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (¾ inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet • Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste • Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes. Sprinkle the pine nuts over the tarts, and then bake for a further four or five minutes, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with shavings of Parmigiano-Reggiano Cook’s tip: Add a little Parma Ham or pepperoni for a tasty variation. Recipe courtesy of the Parmigiano-Reggiano Consortium