Tomato and goat’s cheese tarts

MAKES 32 PREP AND COOK TIME 40 MINUTES 2 tablespoons extra virgin olive oil 1 tablespoon fresh thyme leaves 2 sheets butter puff pastry 32 ripe cherry tomatoes, sliced 4 cloves garlic, sliced thinly 100g goat’s cheese, crumbled 1 Preheat the oven to 200°C (180°C fan-forced). Grease and line two oven trays with baking paper. Combine oil and thyme in a small bowl. 2 Separate pastry sheets; stand for about 5 minutes or until partially thawed. 3 Cut each sheet into 16 squares. Place squares on prepared trays. 4 Overlap tomato and garlic on pastry bases; sprinkle with salt and pepper. Bake for 15 minutes or until browned. 5 Sprinkle tarts with cheese and drizzle with the oil mixture just before serving.