Puff Pastry	sheet
Olive Oil	tbsp
Cherry Tomatoes	g
Fresh Thyme	tbsp
Fresh Oregano	tbsp
Garlic Clove
Cheddar Cheese	g
Burrata Cheese	g
Pesto
Garlic Clove
Sea Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml

1. Preheat the oven to 180 ºC. and prepare a baking sheet with parchment paper.
2. Wash the cherry tomatoes and pat dry. Peel and finely mince the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and roughly chop them. In a medium bowl, toss together the olive oil, tomatoes, thyme, oregano, half of the garlic, salt, and pepper.
3. For the pesto, peel the garlic and finely grind in a mortar with the sea salt. Wash the basil, shake dry, pluck off the leaves and add to the garlic in the mortar. Grind everything until the pesto is nice and creamy. Add the pine nuts and continue grinding. Gradually add cheese and olive oil. Grind everything until the pesto is homogeneous and creamy.
4. Cut the puff pastry into 6 squares. Spread each square with a tablespoon of pesto, leaving a 2 cm border. Sprinkle the cheese over the pesto. Arrange the tomatoes over the cheese.
5. Fold the edges of the pastry inward to enclose. Bake 15-20 minutes, until the pastry is golden, and the cheese has melted. Break the burrata over the warm tomatoes, then spoon over the remaining pesto.

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