Take the pastry out of the fridge to come to room temperature.

Preheat the oven to 200c/180c fan/400f/gas mark 6. Line one large or two standard baking trays with non-stick baking paper.

Heat a wok or frying pan and add the cherry tomatoes. Don't add any oil, you want to fry them dry. When the skin of the tomatoes start to crack, add a couple of tablespoons of balsamic vinegar to the pan. This will seep into the cracks and caramelise slightly at the edges. Remove the tomatoes from the pan and set them aside.

Time to make the pesto (unless you are using shop-bought pesto). Whizz the pesto ingredients in a blender or food processor. It doesn't have to be too smooth.

Lightly flour your worktop and roll out half the pastry and cut little circles using a shot glass, small cookie cutter or jar lid. Something just a little bigger than the cherry tomatoes.

Place your pastry circles on one of your lined baking trays and top each with a little dollop of pesto and a cherry tomato.

Bake in the oven for approximately 15 minutes until the pastry has risen and is golden. Remove and leave to cool.

While the first batch is baking prepare the second batch.

You can prepare both trays and put them in at once, The tray below may need a little longer.

Enjoy!