1. Preheat oven to 200°C (180°C fan).

2. Stamp out 12 rounds of puff pastry, about 6cm diameter, using a cutter or a glass. Place pastry rounds on a baking sheet and refrigerate for 20 minutes. Bake for 15-20 minutes, or until golden. Remove rounds from baking sheet and allow to cool on a wire rack.

3. Combine parsley and almonds in the bowl of a food processor. Pulse until coarsely chopped. Add feta, garlic and oil and whiz until it is a thick paste.

4. Place a spoonful of feta pesto onto each tart. Top each with a cherry tomato half and sprinkle with Maldon salt flakes.

Variations: If you don’t like the strong flavour of feta cheese, substitute with a mild goat’s cheese. For another slightly different flavour, substitute pine nuts for the almonds.

Recipe Loukie Werle
Photography William Meppem
Styling Kirsty Cassidy