I very special friend gave me a Donna Hay cookbook as a gift a few years ago and this recipe is one of my absolute faves! It's quick and easy and delicious! Great for a lunch or a lazy Sunday night knockup!
- 4 sheets (680g) store-bought puff pastry, thawed
- 500g mixed heirloom cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, sliced
- 2 tablespoons oregano leaves
- sea salt and cracked black pepper
- 1 burrata, halved (you can substitute for mozzarella if burrata not available)
- 8 slices prosciutto
- 2 tablespoons small mint leaves
- 2 tablespoons small basil leaves
- Preheat oven to 200°C (400°F). Cut 4 x 20cm rounds from the pastry. Place 2 rounds on baking trays lined with non-stick baking paper, top with the remaining 2 rounds and press to secure.
- Cut a slit in the side of each tomato and squeeze to release the juice and seeds. Place the tomatoes, oil, garlic, oregano, salt and pepper in a bowl and toss to combine. Divide the tomatoes between the pastry bases and bake for 15–20 minutes or until the pastry is golden.
- Top the tarts with the burrata, prosciutto, mint and basil to serve.