Mediterranean tarts

Jo Pratt's recipe is a real star at social gatherings - it looks impressive and yet couldn't be simpler. Simply top pieces of puff pastry with whatever ingredients you fancy before baking. Any topping just about goes, so you can tailor them to your party theme or guests' preferences and, on top of all that, it's great fun trying out your own flavour combinations.

• Serves: 8

What you need:

• 375g ready rolled puff pastry
• Olive oil, for brushing and drizzling

Topping combination suggestions:

• Mozzarella, parma ham and sliced fig
• Tenderstem broccoli, cherry tomato and goat's cheese
• Crumbled feta, black olive, oregano and cherry tomato
• Sliced brie, roast garlic and asparagus
• Roasted red pepper, chorizo, manchego and caper berries

What you do:

1. Pre-heat the oven to 200°C / 220°C fan ovens/gas 6
2. Unroll the pastry and either leave as a large piece or cut into 8 individual rectangles.
3. Sit the pastry onto a greased baking sheet and score a border around the edge,
4. 1/2-1cm, with the tip of a sharp knife. Brush with a little olive oil.
5. Add your chosen toppings, drizzle with olive oil and season with salt and pepper.
6. Place in the oven and cook for about 15 minutes (or longer for one whole tart) until the pastry around the edges is golden and the toppings are cooked and bubbling.

Cook's tip:

Cava recommendation

I'd recommend drinking Freixenet Cordon Negro with Mediterranean Tarts. It's clean on the palate and goes well with the Mediterranean flavours . Or, you could try Freixenet Cordon Rosado, to create a fabulous Catalan combination.

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