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These easy to make appetisers deliver on both looks and flavour.

Cut slim slices of the pepper and courgette. Layer in an ovenproof dish, drizzle with olive oil and season with sea salt and black pepper. Grill in the oven for 10mins at 220C.


Take out of the oven and allow to cool. Thinly slice the tomatoes. Cut the puff pastry into small squares. Diagonally layer with slivers of tomato, grilled pepper and courgette. Season with freshly cracked black pepper and a sprinkle of rosemary. Fold over the 2 remaining corners to create a little envelope.

Brush with egg wash. Bake in the oven for 15mins at 200C. Finish with fresh rosemary. 

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Intense tomato and grilled veg puff past

Makes 12 small appetisers


2 Intense tomatoes

1 sheet of shop-bought puff pastry

1 egg

1 tbsp extra virgin olive oil

1/2 yellow pepper

1/2 green courgette

Black pepper

Sea salt 

Fresh rosemary

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