Mint & coriander tomato tarts

• pack ready-made puff pastry↗500g g
• finely chopped fresh mint2 tbsp tbsp
• finely chopped fresh coriander2 tbsp tbsp
• small garlic clove↗1

  crushed

• olive oil↗6 tbsp tbsp
• cayenne pepper↗pinch of

  pinch of

• large plum tomatoes↗6

Step-by-step instructions

1. 1

   Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the pastry into six pieces and roll out each piece on a floured surface to make a 15cm round. Place the pastry rounds on two or three non-stick baking sheets.

2. 2

   Mix the chopped mint and coriander in a small bowl with the crushed garlic, olive oil, cayenne pepper and 1⁄4 tsp salt.

3. 3

   Trim away the top and the bottom of each tomato, then cut the rest of each tomato into 4 thin slices. Spread a dessertspoon of the herb mixture over each pastry round, leaving a narrow margin of pastry uncovered. Arrange slices of tomato, overlapping, on each tart and sprinkle the remaining herb mixture on top. Season with salt and pepper.

4. 4

   Bake the tarts for 15-20 minutes until the pastry is crisp and golden. Serve while still hot.