Breakfast Tomato Tartlets

Ingredients: The ingredient amounts are for four portions.

• Cherry Tomato 16, single
• Feta Cheese 120g or 4.2oz
• Bread Bun 4 (hollowed)
• Mascarpone Cheese 75g or 2.6oz
• Semi Skim Milk 20ml or 0.7fl oz
• Fresh Chives 2 tbsp, chopped
• Fresh Dill 2 tsp, chopped
• Fresh Parsley 2 tsp, chopped

Instructions:

Slice a “lid” off the top of each bun. Pull out some of the inside crumb, leaving
about 1 cm of wall so they don’t collapse.

Preheat the oven to 200 °C (180 °C fan). Halve the cherry tomatoes, place on a
lined tray, drizzle with a little olive oil, season with salt and pepper. Roast for 12–15
min until soft and lightly caramelised. Set aside.

.
Blend yoghurt, milk, feta and mascarpone until smooth. Stir in the chopped herbs;
taste and add salt only if needed.

Spoon a generous dollop of the feta mix onto each cooled pastry base. Top with 4
cherry tomatoes each. Finish with black pepper, extra herbs, and a pinch of sea
salt. Serve straight away.