These tomato and mozzarella puffs are a snack to enjoy this spring and they’re really easy to make!
- 375g puff pastry
- A little beaten egg
- 270g cherry tomatoes
- Drizzle of olive oil
- Handful of thyme leaves
- 125g buffalo mozzarella
- A bunch of fresh basil
Step 1 – Preheat the oven to 220°C/fan200°C/gas 7. Then roll out the pack puff pastry to 3mm thick. Use an 8cm cutter to stamp out 12 discs.
Step 2 – Poke each disc and use to line a 12-hole tart tin. Brush the pastry with the beaten egg, then chill for 10 minutes. Spread the cherry tomatoes over a roasting tray, season, then drizzle with oil and sprinkle with thyme leaves.
Step 3 – Bake the pastry and tomatoes for 12 minutes. Divide the torn buffalo mozzarella among the pastry cases and add to the oven to melt. Then remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.