Antipasto Tarts - cooking recipe

Ingredients

12 ounces puff pastry, ready rolled
1 egg, beaten
3 tablespoons pesto sauce
3 ounces roasted red peppers, drained and sliced
3 ounces artichoke hearts, drained and sliced
basil, torn

Preparation

Heat the oven to 375\u00b0F.
Divide the pastry into 8 rectangles and transfer onto a baking sheet. Score a 1/2in border around the edges of each rectangle and brush the edges with beaten egg.
Bake for 15 mins until risen and golden.
Gentley sqush the risen centres. Spread with the pesto and top with the artichoke hearts and peppers.
Scatter on the basil and serve.