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tomato and pesto tartlets
treat size snacks |
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250g or 9oz of ready made puff pastry( thawed if frozen)
1 beaten egg
1-2 tablespoons of plain flour for dusting
3 large ripe tomatoes
2 tablespoon of pesto
salt and pepper to season
finely grated paresan cheese optional
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preheat the oven to 200*C/400*F/gas mark 6. on a lightly floured surface, roll out the dough to a rectangle of 30x25 cms. cut the rectangle in half length ways then devide each half into 3 equal pieces.this will make 6 even sized rectangles.chill in the fridge for 20 mins.
lightly score the edges of the dough rectangles then brush with the beaten egg. spread the pesto down the center of each rectangle leaving a 1 inch border around the edge of each one. make sure you spread the pesto evenly among them. cut the tomatoes into slices and arrange them down the middle of each rectangle on top of the pesto. sprinkle with salt and pepper and if using, sprinkle some parmesan over the top too. put the rectangles on a baking tray and place in the oven for 14-20 minutes or untill they are well risen and golden brown. serve while still warm.
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Preparation Time: 30 mins |
Serves: 6 |
| Recipe Origin: Italy |
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Submitted by: |
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sally
United Kingdom |
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| This recipe has been viewed 479 times. |
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