Caprese Tartlets

Method

1. Using a 12 cm round cutter, cut circles from the puff pastry. Place the circles into buttered tartlet molds, pressing to adhere to the edges. Prick the bottom with a fork.
2. Cover with a rectangle of parchment paper and fill the surface with pie weights or dried beans for blind baking.
3. Bake in a static oven at 180°C for 15 minutes.
4. Remove parchment and weights, then bake for another 7-8 minutes until golden.
5. Meanwhile, halve the cherry tomatoes and cut the mozzarella balls into halves then quarters.
6. Fill the tartlets alternating tomatoes and mozzarella.
7. Add a pinch of salt, a drizzle of extra virgin olive oil, and fresh basil leaves.
8. Serve immediately.