Tomato & feta tart


350 g (11 ½ oz) gluten free puff pastry, defrosted

If frozen

Plain flour, for dusting 3 tablespoons pesto

250 g (8 oz) baby plum tomatoes, halved

100 g (3 ½ oz) feta non cheese, crumbed

4 tablespoons freshly grated

Parmesan cheese non dairy

Handful of basil leaves

Salt and black pepper


Roll the pastry out on a lightly floured work surface to form a 25x 35 cm (10 x 14 inches ), using to a sharp knife, score a 2.5 cm (1 inch ) border around the edges. Transfer to a baking sheet and spread the pesto over the pastry.

Arrange: The tomatoes and feta over the top and scatter over the Parmesan. Season with salt and pepper.Bake in a preheated oven, 220°C (425°f) Gas mark 7, for 20 minuets until the pastry is puffed and golden. Remove from the oven and scatter over the basil leaves.

For Individual tartlets, roll the pastry out to a rectangle 25 x 37.5 cm (10 x15 inches). Cut in half lengthways and then across into 3, to make 6 x 12.5cm (5 inch) squares. Divide the pesto and toppings equally between the squares.and bake for 15 minuets or until puffed up and golden.