1 sheet frozen puff pastry
20 cherry tomatoes
1 tbs olive oil
1/4 cup fresh basil, parsley or thyme
1 tbs dijon mustard
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Method:

• Wash hands.
• Preheat the oven to 200°C.
• Prepare a flat baking tray by lining it with baking paper.  Place the sheet of pastry on this and let it sit for 20 minutes to thaw.
• Meanwhile, cut the cherry tomatoes in half and place them in a bowl.  Finely chop the herbs and add them to the bowl along with the olive oil, salt and pepper.  Mix.
• Combine the cheeses in a separate bowl.
• Use a pointy-tipped knife to score a straight line about 1cm in from each of the four edges (to ‘score’ means to only cut partly through the pastry).  Then, use a fork to prick holes inside the square that you have just created.  By doing this, the edge of the pastry will puff up but the inside will stay flat.
• Use the back of a spoon to spread the mustard inside the square that you have scored.
• Sprinkle the cheese over the mustard, staying inside the square.
• Arrange the tomatoes over the cheese making sure that the cut side is facing upwards; this will keep the juice in the tomatoes and stop the pastry going soggy.
• Bake the tart for 15 to 20 minutes or until the pastry is golden brown.  Serve hot.

SMARTY TIP: Try this same recipe using a combination of asparagus and cherry tomatoes.  For smaller tarts, cut the pastry sheet into 4 squares.

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