Mini Pesto Tarts

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 […]

YOU WILL NEED

  • ½ quantity of Sour Cream 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.

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