Tomato and rocket tarts

Photographer: Emma
Makes 18 tarts

As a designer I am sensitive to aesthetics, to the way in which the objects and things around me look and feel.  Whether I am designing a product or serving dinner to my flatmates, the way things look are important to me.  Without consciously thinking about it, these tomato tarts became little canvases.  Their colours and textures contrast to make nibbles perfect for staving the appetite of the masses should Christmas lunch prove a long time coming.

If you are not a fan of rocket pesto then you can always swap it for basil.  And if you don’t have pesto on hand then you could always bake the tarts without it and chop fresh herbs over the top of each tart before serving.


2 punnets cherry tomatoes (2 x 250g punnets)
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp olive oil
2 sheets flaky puff pastry
rocket pesto


1. Preheat the oven to 160°C and line an oven tray with baking paper. Cut the tomatoes in half and arrange on the oven tray skin side down. Sprinkle with oil, vinegar and brown sugar and then season with salt and pepper. Bake for 30mins. Remove from the oven and set aside to cool.
2. Cut each piece of pastry into 9 squares and then, using a sharp knife, score a boarder about 1cm in from the edge of the pastry. It will look like a little frame. Cover the pastry with a tea towel to keep it from drying out.
3. Spread about a teaspoon of rocket pesto inside of the boarder you scored and then place 4 of the baked cherry tomato halves on top of this.
4. Bake for 25-30 minutes, or until the pastry puffs up and turns golden brown.