Ingredients:

  • 1 sheet (approx. 250g) frozen puff pastry, thawed but chilled
  • 1 large egg
  • 1 tbsp heavy cream
  • 1/4 cup (60ml) basil pesto
  • 4 oz (115g) fresh mozzarella pearls
  • 12 cherry tomatoes, thinly sliced into rounds
  • 1/4 tsp flaky sea salt
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Unroll the chilled puff pastry onto a lightly floured surface. Use a 2-inch heart-shaped cookie cutter to punch out 22 hearts, placing them 1 inch apart on the prepared baking sheet.
  3. Using a fork, lightly prick the center of each heart. Spread a tiny dot of basil pesto (1/4 cup total for all) in the center, leaving a small border around the edges.
  4. Place one slice of cherry tomato and one mozzarella pearl onto the pesto center of each heart.
  5. Whisk the egg and heavy cream together. Brush the exposed pastry edges with the egg wash to ensure a mahogany-gold finish.
  6. Bake for 12 minutes until the pastry is puffed and deep golden brown. Garnish with flaky sea salt and fresh basil leaves before serving.