MINI CHERRY TOMATOES AND PESTO GALETTES

Yields20 Servings
 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