Bantam pie with pistachio and tomato

Name: bantam pie with pistachio and tomato
Total time: 15 min
Yield: 4
Ingredients: 3 tablespoon light brown caster sugar; 1 tablespoon Italian spices; 1 teaspoon dried Italian herbs; 50 gram pistachios; 100 gram dried tomato on oil; 500 gram baby; 5 slice puff pastry

Ingredients

Directions

Preheat the oven to 190ºC.
Line the cake tins with baking paper.
Mix the caster sugar with the Italian herbs and 1/2 teaspoon salt and sprinkle over the baking paper in the molds.
Divide the pistachios and tomatoes.
Halve the potatoes and divide them over.
Cover with a slice of puff pastry and put the dough edges firmly in the molds.
Bake the tartlets for 20-25 minutes in the middle of the oven.
Cut the remaining slice of dough into 4 stars and bake for 6-8 minutes on the baking sheet in the oven.
Allow the tarts to cool for about 5 minutes and turn them on a scale.
Decorate with the puff pastry stars.