Cherry tomato tarts with parma ham & pesto 

MAKES 6

• 1 x 320g block all-butter puff pastry (for example Jus-Rol)
• dijon mustard
• 300g cherry tomatoes, halved
• 1 medium egg yolk
• sea salt and black pepper
• 30g parmesan, finely shaved
• pesto, for dolloping
• 6 slices parma ham
• extra virgin olive oil
• small fresh basil leaves (optional)

Preheat the oven to 220C/200C fan/gas 7. Remove the pastry from the fridge and leave for 10 minutes before carefully unrolling. Cut the pastry in half lengthwise, then cut each half into three to give six rectangles. Arrange these on one or two baking sheets.

Spread a thin layer of mustard over each pastry base, to within about 2cm of the edges, then scatter the tomatoes over the top. Combine the egg yolk with 1 tbsp water and brush all over the pastry border. Season the tomatoes with salt and pepper then dot with a few slivers of parmesan. Dollop on 1 tsp pesto per tart and ripple 1 slice of parma ham on each. Drizzle with a little olive oil.

Bake in the oven for 15-20 minutes until golden and risen. Finish with a few fresh basil leaves if wished.