Tomato and pesto tartins

You only need 4 ingredients to make these tasty little tartlets.

• 6 Roma tomatoes
• 1 1/2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 eggwhite, lightly beaten
• 1/3 cup good-quality basil or rocket pesto

1. Step 1

   Preheat oven to 220°C. Lightly grease two 12-hole, flat-based patty pans. Cut out twenty-four 4cm rounds from a large sheet of baking paper. Use rounds to line patty pan bases.

2. Step 2

   Trim ends from tomatoes. Cut each tomato into four 0.5cm-thick slices. Place 1 tomato slice in each patty pan.

3. Step 3

   Using a 5cm round biscuit cutter, cut 24 rounds out of pastry sheets. Brush 1 side of pastry rounds with eggwhite. Place 1 pastry round, eggwhite side down, over each tomato slice. Bake for 12 minutes or until pastry is golden.

4. Step 4

   Slip a flat-bladed knife under each tartin to loosen. Place, tomato side up, on a plate. Remove baking paper. Top with pesto. Sprinkle with salt and pepper. Serve.

Note: These tartins are best made just before serving.