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Roast tomato puff-pastry hearts

Recipe from: 12/1/2006 12:00:00 AM

Ingredients 5
Servings 40
Time 20


  • 400
    2 rolls puff pastry
  • 45
    Dijon mustard
  • 6
    plum tomatoes, thinly sliced
  • 12
    cherry tomatoes, thinly sliced
  • fresh thyme, to garnish


Roll out the puff pastry on a lightly floured surface. Use a heart-shaped cookie cutter to cut out heart shapes and arrange on greased baking trays, leaving plenty of space in-between for rising. Spread each heart shape with mustard, and top with slices of both types of tomato. Season with salt and freshly ground black pepper.

Bake in a preheated oven until the pastry is puffed and the tomatoes begin to colour around the edges. Remove from the oven and leave to cool. Garnish with sprigs of fresh thyme before serving.


Read more on: starch  |  bake

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