ingredients for the tartlets:  

method:

2 sheets butter puff pastry

Cut  four 12cm rounds from each sheet of pastry and place on lightly oiled oven trays, then top each with 45g peperonata, 3 bocconcini halves and 1 chopped anchovy, leaving a 1cm border. Brush egg and milk mixture over pastry border. Bake at 220°C for 15-20 minutes or until pastry is golden and puffed. Serve immediately, scattered with torn basil leaves.

Fill your glasses with chilled Rosè... and discover how good life can be!                                         serves 4

180g pure greed peperonata

12 cherry bocconcini, halved

4 anchovy fillets, chopped

1 egg, beaten with ¼ cup milk

16 basil leaves