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Tomato & Parmesan tarts
Average 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.
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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
- Preheat the oven to 200°C (fan oven 180°C, gas mark 6). Lightly grease a large baking sheet.
- 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.
- 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.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Ali, posted 7 months ago
This recipe is listed under vegetarian recipes. Parmesan is not ever vegetarian.
