Pesto Cheese Tarts Recipes

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.

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.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

CHEESY PESTO TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180°C).
• Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
• Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
• Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
• Bake for 25 minutes until golden brown.
• Enjoy!

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.

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.

TOMATO PESTO TART

Steps:

• On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.

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.