Italian Cheese And Red Pesto Tartlets Recipes
PESTO CHEESE TARTS
Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
GRILLED PESTO VEGETABLE TART
Pepperidge Farm® Puff Pastry Sheets make a tender crust for this savory tart filled with layers of pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers.
Provided by Allrecipes Member
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13x11-inch rectangle. Place on the prepared sheet. Brush the edges of the rectangle with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
- Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush with the oil mixture. Turn vegetables over and brush with more oil. Season to taste. Bake the vegetables 4 minutes, turning halfway through cooking. Cool slightly.
- Spread the pesto on the pastry. Arrange the vegetables alternately in rows. Sprinkle with the cheese.
- Bake for 20 minutes or until golden. Sprinkle with the red pepper. Serve immediately.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 28.5 g, Cholesterol 70.1 mg, Fat 38.5 g, Fiber 3.7 g, Protein 14.7 g, SaturatedFat 12.7 g, Sodium 583.9 mg, Sugar 4.4 g
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
ITALIAN CHEESE AND RED PESTO TARTLETS
These tartlets have a nice tangy Italian flavor and will serve 4 people as a light lunch or supper, accompanied by a acrisp green salad. They also make a tasty appetizer. Enjoy! Prep time includes chilling.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h10m
Yield 12 tartlets
Number Of Ingredients 10
Steps:
- Make the pastry: Put the flour in a bowl, add the butter and rub in with the fingertips.
- Add enough water to bind to a soft dough.
- Cover with plastic wrap and chill for 30 minutes.
- Make the tartlet shells: Sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.
- Cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid).
- Fold up the edges of the rounds to form rims; put on a baking sheet.
- Spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and Fontina cheese.
- Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling.
- Sprinkle the dried oregano on top.
- Bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the Parmesan cheese topping has melted and become crispy.
- Serve the tartlets warm or cold.
- Variation: Substiitute 3 oz.
- store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated Fontina.
- Proceed as directed.
Nutrition Facts : Calories 161.7, Fat 10, SaturatedFat 6, Cholesterol 28.8, Sodium 171.6, Carbohydrate 13.2, Fiber 0.8, Sugar 0.6, Protein 5
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