INGREDIENTS 

• Flour for dusting
• 320g pack ready-rolled puff pastry
• 1 jar Sacla' Sun-Dried Tomato Pesto or Saclà Vegan Tomato Pesto
• 100g Mozzarella, torn into chunks
• 200g cherry tomatoes, chopped
• Small bunch basil, leaves torn

INSTRUCTIONS 

1. Pre-heat the oven to 220°C/fan
2. Dust a flat surface with flour. Roll out the puff pastry and cut out six 10cm circles
   
3. Place them on a baking sheet and prick the bases with a fork
4. Spread the Sun-Dried Tomato Pesto over the bases, leaving a border around each circle
5. Top with the Mozzarella and chopped cherry tomatoes
6. Bake in the oven for 18-20 minutes until they are well risen, crispy and lightly golden
7. Serve sprinkled with basil