Little Pesto and Cheese Tarts
- Ready In:
- 42mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- all-purpose flour, for dusting
- 1 lb puff pastry
- 4 1⁄2 ounces mozzarella cheese
-
for the pesto
- 1⁄2 garlic clove
- 1 ounce fresh basil leaf
- 1 ounce pine nuts
- 2 ounces parmesan cheese, finely grated
- 7 tablespoons extra virgin olive oil
directions
- If you are making your own pesto, you will need to put the garlic, a pinch of salt (which will help you to squash the garlic), and the basil leaves into either a pestle and mortar or a food processor. Grind or whizz it into a paste. Add the pine nuts and grind again – if you are using a pestle and mortar, you may need to take it in turns with friends or family to help you bash everything, to stop your arm from aching!
- Add the cheese and mix well. Spoon the mixture into a jug or bowl and gradually stir in the olive oil until you have a thick sauce that just drops off your spoon.
- Turn the oven on to 400°F On a flour-dusted worktop, roll out the pastry (unless you are using a sheet) until it’s a few millimetres thick.
- Using a saucer or big circular cutter that is 5.5in across, cut 6 circles out of the pastry and rest on 2 baking trays in the fridge for 10 minutes. Once chilled, prick the middle of each pastry circle a few times with a fork.
- Spoon 1 tbsp pesto onto the middle of each pastry circle and spread over evenly, leaving a small border of about 1/2in around the edge. Tear or slice the mozzarella into 6 pieces and put 1 piece on top of each tart. Bake for about 10-12 minutes until the pastry is golden and cooked.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)