Little tomato tarts with whipped fetta and spinach

MAKES 8 PREP AND COOK TIME 40 MINS

2 sheets frozen butter puff pastry (365g), just thawed

1½ cups (90g) baby spinach leaves

½ cup (90g) marinated fetta in oil

100g cream cheese, chopped

320g mixed baby heirloom tomatoes

4 slices prosciutto (60g) small basil leaves, to serve

1 Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.

2 Using an 11cm round cutter, cut 4 rounds from each sheet of pastry.

Place on trays. Using a 9cm round cookie cutter, press a 2mm indent inside perimeter of outer edge of pastry rounds. This will form the edge of the tart to hold the filling.

3 Bake tart shells on the lowest shelf in the oven for 12 minutes or until browned and puffed, swapping trays halfway through baking. Use the back of a spoon to gently press down puffed centres and leave pastry border. Set aside to cool.

4 Place spinach in a heatproof bowl; pour over boiling water. Drain; cool under running water. Squeeze spinach to remove excess water. Chop coarsely.

5 Drain fetta in a sieve over a measuring jug; reserve the oil, you will need ¼ cup oil (if there is not enough oil from the fetta, top up with extra virgin olive oil). Pick out garlic from fetta; reserve. Discard any peppercorns or herbs. In a food processor, pulse fetta, cream cheese, and reserved garlic until combined. With the motor operating, add the measured marinating oil in a steady stream until combined. Add the chopped spinach; pulse until just combined.

6 Just before serving, spread a heaped tablespoon of fetta mixture into each tart shell. Depending on their size, slice, quarter or halve the tomatoes; arrange tomatoes over the filling. Tear prosciutto in half lengthways. Fold prosciutto and arrange amongst tomatoes. Sprinkle with basil to serve.

Not suitable to freeze or microwave.