Little Pesto And Cheese Tarts Recipes

CHEESE, TOMATO & PESTO TART

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.

20 MINUTE CHEESY PESTO TARTS

Steps:

• Heat a skillet over medium heat and add the walnuts and garlic.
• Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.
• Once the nuts are done, remove them from the pan and continue to toast the garlic.
• Remove it from the pan and remove the skin.
• Wait until both are cooled.
• Place the basil, nuts, garlic, and olive oil in a blender and pulse until smooth, but still a tad grainy in texture.
• Place everything in a bowl and stir in the cheese.
• Salt to taste and set aside.
• Preheat the oven to 400 degrees.
• Sprinkle a little flour on the counter and roll out the puff pastry sheets.
• Using a biscuit cutter or large glass, cut the dough into circles.
• Using a fork, poke holes all over the dough and gently press into a mini muffin tin.
• Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. :)
• Fill each cup with 1 teaspoon or so of prepared pesto.
• Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.
• Remove from the oven and add a pinch of black pepper.
• Serve immediately or at room temperature.

MOZZARELLA AND PESTO CRESCENT MINI TARTS

Steps:

• Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll crescent dough sheet into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares.
• Gently press dough squares into muffin cups (dough will not completely cover inside of cup; do not press too much). In small bowl, mix melted butter and garlic powder. Brush mixture lightly onto insides of crescent dough. Bake 8 to 10 minutes or until edges are golden brown.
• Fill each baked crescent cup with generous 1/2 teaspoon pesto, cheese ball half and tomato quarter. Bake 2 to 4 minutes or until cheese is softened. Remove from pan. Top with basil before serving. Serve warm.

PESTO CHEESE TARTS

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.

PESTO CHEESE TARTS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine all ingredients except tart shells. Spoon by heaping teaspoonfuls into shells.
• Place on an ungreased baking sheet and bake at 375°F for 8-12 minutes or until lightly browned.

LITTLE PESTO AND CHEESE TARTS

Steps:

• If you are making your own pesto, you will need to put the garlic, a pinch of salt (which will help you to squash the garlic), and the basil leaves into either a pestle and mortar or a food processor. Grind or whizz it into a paste. Add the pine nuts and grind again - if you are using a pestle and mortar, you may need to take it in turns with friends or family to help you bash everything, to stop your arm from aching!
• Add the cheese and mix well. Spoon the mixture into a jug or bowl and gradually stir in the olive oil until you have a thick sauce that just drops off your spoon.
• Turn the oven on to 400°F On a flour-dusted worktop, roll out the pastry (unless you are using a sheet) until it's a few millimetres thick.
• Using a saucer or big circular cutter that is 5.5in across, cut 6 circles out of the pastry and rest on 2 baking trays in the fridge for 10 minutes. Once chilled, prick the middle of each pastry circle a few times with a fork.
• Spoon 1 tbsp pesto onto the middle of each pastry circle and spread over evenly, leaving a small border of about 1/2in around the edge. Tear or slice the mozzarella into 6 pieces and put 1 piece on top of each tart. Bake for about 10-12 minutes until the pastry is golden and cooked.