Serves 12-18
Colourful and appetising is a good way to describe these little tarts. The pastry can be baked well in advance and the garnishes added near serving time.
Recipe Category
Products in this recipe

Basil Pesto

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



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.


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.