MINI CHERRY TOMATOES AND PESTO GALETTES
200 g puff pastry
5 tbsp basil pesto
20 cups tomatoes each cut into 3 slices
salt and black pepper
20 basil sprigs to garnish
1
roll out pastry on a floured surface to a 0.25cm thickness
stamp out 20 rounds with a 5cm pastry cutter
place pastry rounds on a baking sheet and prick all over with a fork
spread ½ teaspoon of pesto on to each pastry round and top with 3 cherry tomato slices
sprinkle with salt and pepper and bake in a hot (200C) preheated oven until crisp and golden
garnish each galette with ½ teaspoon pesto and a basil sprig
