Published Friday, 16 September, 2011 by Sarah
Unroll pastry sheets and cut each in half across length, place pastry on baking sheets.
Spread tomato over pastry pieces, leaving a border of approx. 1.5cm.
Top with overlapping tomato slices, every now and then putting in a thin slice of cheese.
The Tomato puree should be completely covered.
Brush borders with beaten egg and bake off for 12-15 min until borders have risen up around filling and pastry is golden.
Sprinkle with basil and serve.
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