175g ready made puff pastry
3 tbsp pesto
2 tomatoes, sliced
50g Yorkshire Wensleydale cheese, crumbled
1. Preheat the oven to 200°c/Gas Mark 6.
2. Roll the pastry out to form a square. Cut out 4 x 10cm circles and press into a four cup pudding tray. Bake for 8 minutes until risen and golden.
3. Spread the pesto over the top of each, pastry, then arrange the tomatoes and Yorkshire Wensleydale cheese over the top. Bake for 10-12 minutes until the cheese has melted