Tomato And Arugula Tarts - cooking recipe

Ingredients

2 sheets frozen pie dough, thawed, each sheet cut into 4 squares
9 oz baby plum tomatoes, sliced thinly
2 oz baby arugula
1/2 tbsp balsamic dressing

Preparation

Preheat oven to 350\u00b0F. Line 1-2 baking trays with parchment paper.
Arrange pie dough squares on prepared trays. Fold edges over to form a 1/4-inch border and prick bases with a fork. Bake for 15 mins, or until golden brown.
Combine tomatoes, arugula and dressing in a large bowl and season to taste. Top warm tart shells with tomato and arugula mixture.