Tomato vol-au-vent tarts
This is the kind of the thing I’d always prefer to serve as an appetizer when I have friends over (rather than my ubiquitous olives and crisps) but always seemed like too much hard work. Well, I think I’ve cracked it with help from Jus Rol ready to bake puff pastry vol au vent.
Keep these little flat disks in your freezer, and when ready to use pop them straight into the oven (220c) on a baking sheet. When they start to puff up (about 5-7 minutes) take them out and fill with a dollop of creamy basil sauce, quartered cherry tomatoes, and a little salt, pepper and olive oil. Now put them back in the oven till golden (another 7 minutes or so). To serve: garnish with a little more creamy basil sauce, olive oil, and a fresh basil leaf.
These can be made more substantial by substituting some goat’s cheese for the basil sauce.
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