6 baby roma tomatoes, cut into 4 rounds
6 small, yellow teardrop tomatoes, cut into 4 rounds
Salt and pepper, to season
1 tbsp olive oil
1 sheet butter puff pastry
- Preheat oven to 200C.
- Season the tomato rounds with salt and pepper.
- In a hot pan, in a little olive oil, sear the tomato until golden and soft.
- Line a baking tray with baking paper. Carefully place a red and yellow round of tomato together on the paper and repeat with the rest of the tomatoes.
- Choose the appropriate size pastry cutter and cut out circles just a little bigger than the tomato rounds on the baking tray. Place a circle of pastry on top of each round of tomatoes and press gently so that the pastry sticks to the tomatoes. Bake until pastry is golden and cooked through, then turn upside down to serve, garnishing with a basil leaf.