Pesto and Mozzarella Tarts

    Pesto and Mozzarella Tarts


    4 people made this

    These are a great way to start a party or nice dinner. Puff pastry forms the base on these pesto, tomato and mozzarella mini tarts.

    Serves: 9 

    • 250g puff pastry
    • 4 teaspoons basil pesto or black olive tapenade
    • 2 plum tomatoes, sliced
    • 130g mozzarella cheese, sliced
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1 dash olive oil
    • 1 sprig basil, to garnish

    Preparation:30min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hour25min 

    1. Preheat oven to 200 degrees C.
    2. Cut the pastry either into 7cm squares or circles 10 cm in diameter.
    3. With a sharp knife mark a 1cm border around the pieces of pastry. Prick the centre of the pastry all over with a fork.
    4. Spread the pesto over the central area of the pastry inside the border then cover and chill in the refrigerator for 30 minutes.
    5. Arrange the tomato and mozzarella over the pesto centre.
    6. Drizzle over a little olive oil and season with salt and pepper.
    7. Cook in the oven for 20-25 minutes until golden-brown.
    8. Garnish with basil then serve.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate