INGREDIENTS
12 squares of puff pastry
1 free-range beaten
3 tbsp of pesto
3 large beef tomatoes sliced
1 large block of feta cheese
Dried mixed herbs
Salt & pepper
Balsamic gel to serve
Chopped spring onion to serve
METHOD
Preheat the oven to 200ºC. Line a baking tray with greaseproof paper.
Arrange the pastry squares evenly on the tray and brush with egg.
Add a teaspoon of pesto to the centre of each square and top with sliced tomato, sprinkle over some dried herbs.
Crumble over half the block of feta.
Season and place in the oven for 25-30 minutes until the pastry is golden.
Remove the squares from the oven; top with the remainder of feta and spring onion, allow to cool for five minutes.
Add a drizzle of balsamic gel and serve.
