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Recipe for Red Pesto and Tomato Tarts
Recipe details
A great light meal to eat that take very little effort to make and more importantly they taste great served with arocket salad, best eaten with a glass of crisp dry white wine.
Serves:
6
Preparation time:
15 minutes
Cooking time:
20 minutes
Diet type:
Ingredients
- 500 g pack puff pastry
- a little milk for glazing
- 6 tsp red pesto
- 4 ripe vine tomatoes, sliced
- 50 g Parmesan cheese, grated
- fresh rocket to serve
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Each serving contains
Calories:
390kcal, 20% of your GDA
Sugar:
4g, 5% of your GDA
Fat:
26g, 38% of your GDA
Saturates:
12g, 60% of your GDA
Salt:
0.8g, 14% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Cut the pastry into 6 pieces. Roll out each piece on a lightly floured surface until it is the thickness of a one pound coin. Use a small plate as a guide to cut out six 12cm diametre circles of pastry and place these on a baking sheet, use a knife to flute the edges and prick all over with a fork.
- Brush the pastry with milk, then spread a teaspoon of pesto in the centre of each. Top with slices of tomato, over lapping them to make a neat pattern. Sprinkle over the cheese and season with ground black pepper. Chill for up to 4 hours or until ready to cook.
- Preheat the oven to 200C/180C Fan/Gas Mark 6. Bake the tarts for 15-20mins or until the pastry is crisp and golden. Leave to cool for 5 mins before serving with rocket leaves.
Cook's tip
Make the tomato tarts ready to bake, chill until required.
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