2 sheets frozen ready-rolled puff pastry, just thawed

1/2 cup (125g) mascarpone

2 Eggs

1/2 cup (40g) finely grated parmesan

350g small tomatoes, halved or sliced

1/2 x 250g cherry tomatoes, halved or sliced

Basil leaves, to serve


Preheat oven to 220C. Line 2 baking trays with baking paper.

Cut each pastry sheet into 4 pieces. Divide the pastry pieces among the lined trays about 5cm apart. Use the blunt edge of a small knife to score a 1cm border on each pastry piece. Prick pastry inside border all over with a fork.

Bake pastry for 10 mins or until golden. Use a clean tea towel to press down carefully on the centre of each pastry base.

Meanwhile, whisk the mascarpone, eggs and half the parmesan in a small bowl. Season.

Spread the mascarpone mixture inside the border of the pastry bases. Top with tomato, overlapping slightly. Sprinkle with remaining parmesan.

Bake the tarts for 12 mins or until golden. Sprinkle with basil.