CHERRY TOMATO PASTRIES WITH PERSILLADE - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Lake Crystal Salt
1 pre-rolled sheet puff pastry
30g sun-dried tomatoes
2 punnets red cherry tomatoes
Freshly ground black pepper
For the Persillade:
30g flat leaf parsley
2 cloves garlic, peeled

METHOD

• Preheat the oven to 200C, 400F, Gas 5
• Cut the pastry sheet into 4 equal squares.
• Arrange on a lightly oiled baking sheet.
• With the tip of a knife, score a 1cm border around the edge of each square.
• Prick the centres with a fork.
• Purée the sun-dried tomatoes in a food processor and season with Lake Crystal Salt and pepper to taste.
• Spread the purée over the centre of each pastry square, leaving the border free of topping.
• Arrange the cherry tomatoes over the purée.
• Bake in the oven for 20 minutes, or until the edges are puffed and golden brown.
• Remove from the oven and sprinkle with the persillade while still hot.

To make the persillade:

• Finely chop the parsley and garlic and mix together.

Persillade is a mixture of chopped parsley and garlic, which is added to certain French dishes after cooking.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.