Serves: 4 • Prep: 20 minutes • Cooking: 12 minutes • Difficulty: easy
____________________________________________________________
Ingredients
- 250g puff pastry
- 10 cocktail tomatoes (larger than cherry tomatoes)
- 2 cl olive oil
- 50 g of Moutarde au Piment d’Espelette Pommery®
- Salt
Method: Cocktail Tomato Tartlets with Moutarde au Piment d'Espelette Pommery®
- Prick the puff pastry generously with a fork or a docker so it doesn’t puff up too much during baking.
- Cut 20 rounds of pastry, 3 cm in diameter, using a pastry cutter, and place a small dollop of Moutarde au Piment d’Espelette Pommery® on each.
- Arrange washed cocktail tomato halves on top.
- Season with olive oil and salt.
- Bake in an oven at 190°C (375°F) for 12 to 15 minutes.
- Leave to cool slightly, then add a small dollop of wholegrain Moutarde au Piment d’Espelette Pommery®.
