Cherry Tomato Tarts

• 2 sheets puff pastry, thawed
• 1 egg white, lightly beaten
• 1 punnet cherry tomatoes, halved
• 100g button mushrooms, quartered
• 60g block PHILADELPHIA Cream Cheese, diced
• 1 tablespoon VEGEMITE
• 1 tablespoon honey
• 1/2 teaspoon dried rosemary leaves

1. Cut each pastry sheet into 4 even squares.
2. Place onto lined oven trays and fold over 2cm of each edge to form a border.
3. Cut slits along the border every 2-3 cm all the way around the square.
4. Brush lightly with the beaten eggwhite.
5. Top the pastry squares with the tomatoes, mushrooms and Philly*.
6. Combine the Vegemite*, honey and rosemary.
7. Drizzle over each square.
8. Bake at 200C fan-forced for 12-15 minutes until base is crisp and golden.
9. Enjoy immediately.

pastry, egg, punnet cherry tomatoes, button mushrooms, philadelphia cream cheese, vegemite, honey, rosemary

Taken from www.kraftrecipes.com/recipes/cherry-tomato-tarts-103975.aspx (may not work)