Roasted tomato and labneh tarts

Pre-heat oven to 200ºC.

Spray a baking sheet with Spray ‘n Cook and thaw the puff pastry.

Roll out the pastry and use a medium 10-12 cm cookie cutter and cut out 8 pastry circles.

Beat the egg with a fork and brush the pastry circles with the egg wash. Bake the circles until puffed out and golden brown.

At the same time that the pastry is baking, place the tomatoes on another baking sheet and drizzle with olive oil, season with salt and pepper and roast until the tomato skins pop.

When ready to serve, scoop a spoonful of the labneh on the pastry circles and serve with a few vine tomatoes and a basil leaf or two.

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.