Directions

1. 1. For each butterfly make 2 round discs of pastry. Cut one smaller than the other. Prick all over and bake.
2. 2. When baked, remove and cool.
3. 3. Spread a thin layer of butter on bigger disc.
4. 4. Gut tomato slices into halves.
5. 5. Place slices on the buttered pastry leaving a margin in the centre.
6. 6. Pipe a row of pea puree down centre.
7. 7. Cut smaller disc into 2 and arrange to form butterfly wings.