Preheat your oven to 190°C.
Take your pastry sheet from the freezer and allow to thaw for ten minutes.
Prep your tomatoes by cutting them in half length ways.
The size of your pastry will define how large your tarts are. I used Simply Wize which are a bit smaller. For this recipe I cut the pastry in half.
Once you have the desired size, using a sharp knife score (cut but not all the way through) a border around the edge of the pastry. The size of the border is up to you, I recommend between 0.5cm and 1cm.
Smear hummus onto the tart keeping it within the border you've just created. For my pastries I used a heaped teaspoon per tart.
Arrange the halved tomatoes on top of the hummus.
Optional: brush the border of the pastry with milk or egg wash. This can help create a brown colour and shine.
Place the tarts in the oven and cook for 13 minutes. The borders of the pastry should puff up creating a tart case around the hummus and tomato filling.
Remove the tarts from the oven and allow to cool for a few minutes.
Top your tarts with fresh herbs, a drizzle of olive oil or even some pesto!