Pizza Tarts

Instruction

1. Preheat the oven to 220°C (fan 200°C/gas mark 7).
2. Unroll the pastry sheet and place it on the large baking tray, still on the greaseproof paper packaging sheet. Use a large, sharp knife to lightly score a line around the pastry sheet, about 1cm (½in) in from the edges, taking care not to cut right through the pastry. Use a fork to prick the centre of the pastry sheet well, but not the edges.
3. Prick right through the pastry as this will prevent the pastry rising too much. Brush beaten egg all over the pastry sheet, including the edges. Place in the oven and bake ‘blind’ for 10 minutes until slightly risen and golden. Remove from the oven and place the baking tray on a wire rack. Leave to cool for about 5 minutes. During this time, the pastry will sink to become flatter.
4. Meanwhile, put the tomato puree, garlic and dried herbs in a small bowl. Season with salt and pepper and mix well.
5. Using the back of a spoon, spread the tomato puree mixture over the centre of the pastry sheet in a thin layer.
6. Sprinkle the grated Cheddar over the tomato puree mixture in a thin, even layer. Scatter the red onion over the cheese, then arrange the pepperoni slices on top.