Tomato Tarts

Preheat the oven to 180°C. Line a baking sheet with baking paper. Place the thawed puff pastry sheets on the baking sheet. Fold the edges of each square slightly to create a small raised edge. Prick holes in the center of each tartlet with a fork and brush the edges with beaten egg. Bake the unfilled tarts for about 15 minutes until lightly golden brown. Let cool slightly.

Mix ricotta, crème fraîche and Parmesan cheese into a creamy spread. Season with salt and pepper to taste. Spread a layer of this mixture on each tartlet, leaving the edges exposed.

Slice or halve the tomatoes. Divide them playfully among the tarts. Drizzle with olive oil, a pinch of salt and pepper.

Bake the tarts for another 10-15 minutes until the tomatoes are soft and the puff pastry is nice and golden brown.

Garnish the tarts with a thin drizzle of honey and coarsely chopped pistachios. Serve lukewarm or at room temperature.