• Set the oven to 180 °C (360 °F)
• Unroll and 1 roll puff pastry in four rectangles.
• Whisk 1 egg to make the egg wash.
• Use a pastry brush to brush 1 tsp olive oil in four rectangles on your parchment paper, the same size as your pastry rectangles.
• Spread a Pinch of salt across each rectangle.

Tomatoes and spring onion

• Slice 10 cherry tomatoes in half.
• Chop 1/4 spring onion
• One two of the oil rectangles place the halved tomatoes, face down.
• Sprinkle spring onions on top.
• Cover with puff pastry rectangles. Press down the sides with a fork.
• Cut across the puff pastry with a sharp knife to let the steam out when the pastry is baking.

Bell pepper and egg

• Slice 1/2 red bell pepper in two thick circles, use the widest part of the bell pepper.
• On the other two oil rectangles, place the sliced red bell peppers.
• Crack an egg each, inside of the bell pepper ring.
• Cover with puff pastry rectangles. Press down the sides with a fork.
• Cut across the puff pastry with a sharp knife to let the steam out when the pastry is baking.

Baking and plating

• Cook in oven for 15-18 minutes until pastry is golden brown and puffed up.
• Remove, from oven and let cool slightly before flipping the pastries over.
• Drizzle 1 tsp Balsamic glaze over the tomato and spring onion pastries when serving.