1 sheet pre-rolled puff pastry, 1½ tbsp dijon mustard, 5oz manchego cheese (grated), 4 medium tomatoes (cut into 16 slices), 1 tbsp fino olive oil, salt and pepper
Preheat oven to 200C. Roll out the sheet of puff pastry and use a 3 inch cookie cutter to cut 16 circles out of the pastry. Place the pastry circles on a baking tray lined with parchment, prick each one with a fork and place them in the freezer for 10 minutes. After 10 minutes remove them and assemble the tartlets – firstly spread Dijon mustard on to each circle, then sprinkle with manchego cheese and top with a slice of tomato. Then brush the pastries with Fino Olive Oil and bake in the oven for 30 minutes, turning the baking tray half way through. Cool the tartlets before serving. Great as a snack, or serve with salad as a light lunch.