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Tomato and Pesto Tarts Topped with Bodkin's Fermented White Cabbage


Serves 6 

- 500g Puff pastry 

- 3 Tablespoons pesto

- Salt and pepper

- 4 Handfuls of cherry tomatoes

- 2 Tablespoon Dijon mustard

- Bodkin's White Cabbage to top


- Preheat oven to 180c 

- Roll the pastry out and cut into 6 squares

- Spread a thin layer of dijon mustard onto the pastry leaving a 1 cm border

- Add the tomatoes (sliced in half)

- Dollop on pesto 

- Season with salt and pepper

- Bake in oven for 15-20 minutes

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