Here’s a variation on a theme. Once again, Jus Rol ready to bake puff pastry vol au vent comes to the rescue. I keep these little flat pastry disks in the freezer, and when ready to use pop them straight into the oven (220c) on a baking sheet (I first brush the edges with egg yolk).

When they start to puff up (about 5-7 minutes) take them out and fill with some marinated goats cheese pieces*, quartered cherry tomatoes, and a little salt and pepper. Now put them back in the oven till golden (another 7 minutes or so). To serve: garnish with little basil leaves.

* In a shallow dish I place slices of goat’s cheese, to which I sprinkle on a small handful of crushed dry roasted fennel and coriander seeds, some dried thyme and a drizzle of olive oil. Marinate between 30 minutes and 24hrs.

You may also be interested in:

RED AND YELLOW TOMATO BRUSCHETTA >

MARINATED GOAT’S CHEESE >