Roast Cherry Tomato and Pine Nut Tarts with Parmigiano Reggiano

Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (3/4 inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet

Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste

Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes. Sprinkle the pine nuts over the tarts, and then bake for a further four or five minutes, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with basil leaves and shavings of Parmigiano Reggiano

Add a little chopped cooked ham or pepperoni for a tasty variation.