Ham and Cheese Tarts

Heat the oven to Gas Mark 6, 200ᵒC (400ᵒF). 

To make the basil and garlic oil: place the basil, oil and garlic in a mini processor and whizz until combined.  Taste and season. 

To prepare the pastry: Lay the puff pastry out a large baking sheet.  Using a knife cut the pastry into six. Spread them out a little on the baking sheet. Score a 2cm border around the edge of each quarter. Be careful not to cut all the way through. Brush the border with the beaten egg wash. This will help the border to rise when baked and create a raised edge. Prick the centres with a fork to prevent them from rising.  

Brush the centres of the puff pastry squares with some of the basil oil then divide the ham between them. Sprinkle over the cheddar cheese and then break up the mozzarella and place little bits on top of each tart. 

To cook the tarts: Transfer the baking sheet to the oven and bake until the edges are puffed and golden. This will take approximately 10-12 minutes.   

To serve: Allow to cool for a minute or two then serve with a tomato and rocket salad. Drizzle the remaining basil oil over the tarts.