INGREDIENTS

• 4 x 190g jars roasted cherry tomatoes in oil, drained, oil reserved
• 4 frozen puff pastry sheets, thawed
• 100g Persian feta, crumbled
• 2 tbs small basil leaves, to garnish
• Balsamic vinegar, to drizzle

METHOD

1. Preheat the oven to 180°C.  Lightly grease four 12cm blini pans or small non-stick pie dishes with some of the reserved oil.
2. Arrange cherry tomatoes in a single layer over the base of each pan, packing in close together, to completely cover.
3. Cut 4 circles from the pastry, slightly larger than the base of the pans. Place pastry over the tomatoes, tucking in the edges. Place on a tray and bake for 20 minutes or until the pastry is puffed and golden.
4. Remove the tarts from the oven and stand for 10 minutes, then turn out onto serving plates. 
5. Scatter with the feta and garnish with basil. Serve drizzled with balsamic and a little more of the reserved oil. Serves 4.

From the book delicious. Celebrate by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.