Ingredients

• pastry
• 150g cream cheese
• 120g butter
• 1/2 teaspoon salt
• 240g flour
• 1 tub cherry tomatoes
• olive tapenade
• extra virgin olive oil
• sherry vinegar
• anchovy fillets
• parmesan
• sprigs of basil

Method

Mix all pastry ingredients together in a food processor. Wrap in plastic and chill for at least 1 hour before using.
Preheat the oven to 180 C Roll the pastry and cut out 6 discs around 12cm in diameter. Lay these on greaseproof paper and sandwich between heavy baking sheets. Bake for 10 minutes.
Halve the cherry tomatoes and remove flesh. Spread each disc of pastry with olive tapenade and then arrange cherry tomatoes hollow side down. Sprinkle with a little olive oil, and sherry vinegar. Return to the oven for 5 minutes or until tomatoes have softened. Remove and garnish with anchovy fillets, shaved parmesan and basil

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Method