Tomato, Manchego and wild garlic pesto tartlets

MAKES 24 READY IN 1 HR, PLUS COOLING Plain flour, for dusting ● 2 sheets of frozen puff pastry, thawed ● 2tbsp pesto (we used Sacla wild garlic pesto) ● 80g Manchego cheese, thickly grated ● 4 small yellow and ● 4 small red tomatoes, sliced into ● 24 x 5mm rounds 4tsp extra virgin olive oil Chopped chives, to garnish YOU WILL NEED ● 2 baking trays lined with baking parchment ● 7.5cm round cutter

1 Heat the oven to 190C/gas

5. On a floured work surface, roll the puff pastry into 2 rectangles. Cut out 24 rounds using the cutter. Prick the rounds all over the centres with a fork. Arrange on the baking trays and flash-freeze for 10 mins.

2 Dab the centre of each pastry round with 1/2tsp pesto and sprinkle with the Manchego, dividing evenly. Top with tomato slices and brush with oil, then season with salt and pepper.

3 Bake, rotating the 2 trays halfway through, until pastry is golden brown, about 30 mins. Keep an eye on the tarts as the dough rises.

4 Cool completely on the sheets on a wire rack and serve with chopped chives