Tomato And Bocconcini Tartlets - cooking recipe

Ingredients

3 sheets puff pastry, thawed overnight in the refrigerator
1 pint cherry tomatoes, halved
7 1/2 oz bocconcini mozzarella balls, sliced
1/2 cup basil leaves
1 large egg, beaten

Preparation

Preheat oven to 400\u00b0F. Cut six 4-inch circles from each sheet of pastry with a cutter. Ease into shallow cake pans, allowing excess pastry to overhang.
Fill each pastry case with an even amount of tomato, bocconcini, and basil. Season to taste.
Fold overhanging pastry back over filling, leaving center of each tartlet exposed. Brush with egg.
Bake for 10-15 minutes, until pastry is puffed and golden.