Prep 45 mins
Cook 25 mins
These tartlets have a nice tangy Italian flavor and will serve 4 people as a light lunch or supper, accompanied by a acrisp green salad. They also make a tasty appetizer. Enjoy! Prep time includes chilling.
- 1 (3 ounce) jarstore-bought red pesto sauce or 1 (3 ounce) jar sun-dried tomato puree (or make your own)
- 1 large tomatoes, peeled,seeded,and chopped
- 9 black olives, pitted and quartered
- 1 cup grated fontina or 1 cup mozzarella cheese
- 2 -3 cloves garlic, crushed
- 2 -3 tablespoons grated parmesan cheese
- 1 teaspoon dried oregano
Short Crust Pastry
- 1 1⁄2 cups all-purpose flour
- 6 tablespoons butter
- 2 tablespoons cold water
- Make the pastry: Put the flour in a bowl, add the butter and rub in with the fingertips.
- Add enough water to bind to a soft dough.
- Cover with plastic wrap and chill for 30 minutes.
- Make the tartlet shells: Sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.
- Cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid).
- Fold up the edges of the rounds to form rims; put on a baking sheet.
- Spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and Fontina cheese.
- Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling.
- Sprinkle the dried oregano on top.
- Bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the Parmesan cheese topping has melted and become crispy.
- Serve the tartlets warm or cold.
- Variation: Substiitute 3 oz.
- store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated Fontina.
- Proceed as directed.
The tomato pesto and tomato was a bit over-powering. I will use just the lightest spread of the pesto next time. I upped the olives a bit (maybe 15?) Very good recipe.