Tina: Puff pastry is such an amazing thing! Honestly, I’d never try making it myself because it takes a lot of time. It’s basically made of loads of dough and butter, and you have to do it at just the right temperature. But luckily, you don’t have to go through all that trouble – you can grab some puff pastry from the freezer section (look for the ones with natural ingredients if you can), and it’s pretty easy to work with.
These mini tarts with fresh tomatoes and arugula pesto make a super tasty and light appetizer, whether you’re serving guests or just treating yourself. It’s a win-win, really.
Oh, and here’s a handy tip: Use scissors instead of a knife when chopping chives. It makes the job way easier!