Tomato & Parmesan tarts

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Tomato and pine nut tart
Average rating: 3 out of 5 star rating

These tarts are so easy to make as they use ready-rolled puff pastry. They're best eaten warm, a few minutes after they come out of the oven.

  • Serves: 6

Ingredients

For a tasty variation, add a little Parma ham or pepperoni.

  • 1x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
  • 2tbsp red or green pesto sauce
  • 75g (3oz) Parmesan, finely grated
  • 9 cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • Beaten egg or milk, to glaze
  • 2tbsp pine nuts
  • Parmesan shavings, to garnish

Method

  1. Preheat the oven to 200°C (fan oven 180°C, gas mark 6). Lightly grease a large baking sheet.
  2. Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (¾ inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet.
  3. Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste.
  4. Brush the pastry edges with beaten egg or milk, then bake for about 15 mins. Sprinkle the pine nuts over the tarts, and then bake for a further 4 or 5 mins, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with shavings of Parmesan.

www.parmigiano-reggiano.it

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating:

3 out of 5 star rating

Your comments

  • Ali, posted 3 months ago

    This recipe is listed under vegetarian recipes. Parmesan is not ever vegetarian.

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