Tomato and Feta Tarts

These are so yummy and easy to prepare. They are great for entertaining and reheat well too. The tarts pictured are smaller than those in the recipe, but you can alter the size to suit your needs.

2 x 240g pkts cherry truss tomatoes

3 sheets (25cm x 25cm) frozen puff pastry

150g marinated zucchini from deli.

250g fresh ricotta cheese

200g crumbled feta cheese

(Note: If you are unable to get marinated zucchini, fresh zucchini can be used. Cut zucchini in ribbons with a potato peeler and then for added flavour mix 1/4 cup extra v. olive oil and 2 Tbs white balsamic vinegar together and drizzle over tarts just prior to serving. This addition is not needed with the marinated zucchini as the flavour is already strong enogh.)

Pre-heat oven to 220C. Line 2 baking trays with non-stick paper. Use scissors to divide tomatoes into 6 portions (or less for smaller tarts), keeping stems attached. Place on one lined tray and bake for about 15mins or until tender.

Cut pastry sheets into quarters. Place 6 pastry squares onto tray and cut remaining pastry into 2cm wide strips. Place pastry strips around edges of pastry squares to create a border. Bake for approx. 10 mins or until puffed and golden. Remove from oven and use the back of a spoon to press down centres of the pastry to form cases.

Combine the cheeses and spoon into cases. Top with fresh zucchini ribbons or marinated zucchini and desired amount of tomatoes. Place in oven to gently heat just before serving. (Drizzle with oil/vinegar mixture if needed- see note).