You will need
½ quantity of Sour Cream or store-bought, all butter pastry
Ina Paarman’s Basil Pesto
± 100 g rosa tomatoes, quartered
100 g feta cheese, crumbled
fresh basil to garnish
Method
Pastry
Adjust oven rack to middle position. Preheat the oven to 200°C.
On a floured surface, roll out the pastry very thinly. Cut out circles using a 6cm cookie cutter. The cutter needs to be 1cm larger than the size of the pastry pans. Press the pastry circles into the pans and prick the bases with a fork.
Line with baking paper and fill with beans or use upside down method described for Mini Mushroom Tarts. Bake for ± 8-10 minutes until lightly browned. Remove paper and beans. Allow to cool and store in an airtight container between layers of greaseproof paper until needed. Can be made 2 to 3 days in advance.
Filling
Adjust the oven rack to middle position. Preheat the oven to 200°C. Place the pastry cases on a heat resistant platter.
Massage the pack of Pesto to redistribute the olive oil before opening. Cut a small hole at one of the top corners and squirt about a teaspoon of Pesto into each pastry case. Place a small piece of feta and two tomato quarters in each one. Bake for about 10 minutes to warm through. Serve warm, garnished with basil leaves.
