Preheat your oven to 180°C. With a knife, divide the puff pastry into 6 even rectangles. Place the cut pastry pieces on a baking tray lined with parchment paper.

Roughly chop the sundried tomatoes and place 1 to 2 tsp in the centre of each pastry. Add the torn fior di latte on top and add fresh basil leaves. Season with a drizzle of olive oil, salt, pepper and grated parmesan cheese. Whisk an egg and egg wash the sides of each pastry.

Place in the oven and bake for 20-25 minutes until the puff pastry is golden and crisp, and the cheese is melted and bubbly. Remove from the oven and cool for 5 minutes. Serve and enjoy.