Cheat’s tomato & cheese tarts

Want a quick, easy way to get snacks on the table? These tarts are so simple to make and only require a few ingredients, and while I don't normally like to use out-of-season ingredients, sometimes it's lovely to have a burst of summer flavour to remind yourself that yes, it is on the way...

To make these tarts you need:

Sheets of ready-rolled flaky puff pastry (I like Paneton's flaky pastry)

Cream cheese

Goat's cheese or feta

Tomatoes

Basil

An egg

Sesame seeds

Heat your oven to 200c. These quantities aren't very exact - this isn't 'recipe' as such, more a 'method'.

Take the pastry out of the freezer and leave it out on the kitchen bench to thaw. Mix half a tub of cream cheese with half a pack of feta/goats cheese, and a tablespoon of hot water, and whisk together until you have a loose, spoonable consistency. Cut the tomatoes into thin slices. Beat the egg with a tablespoon of water and set aside.

Work out how many tarts you want to make then cut the pastry sheets into quarters - each sheet makes 4 tarts. Place a dollop of the cheese mix into the centre of the tart, then use a knife or the back of a spoon to roughly spread the mix out into a wider circle that doesn't touch the sides of the pastry.

Arrange some tomato slices over the cheese in one layer. Brush the bare pastry with the egg wash, and sprinkle sesame seeds over the tart, or just around the edges (or both). Bake for 12-15 minutes until they are puffed up and golden brown. Gently transfer to a cooling rack, and top with fresh basil once they are cooler (otherwise it will wilt and look nasty).