Tomato and pesto tartlets
A fantastic recipe for a vegetarian meal, snacks, picnic or dinner party canapee.
MAKES 30
1 roll puff pastry
30 - 45 ml pesto
200 g baby tomatoes cut into quarters
80 ml cream
3 extra large eggs
1 x 230 g tub sweet chilli low fat cream cheese
Fresh basil leaves
Cut the pastry into 12 squares and use to line the greased cavities of a muffin pan. Spread about half a teaspoon of pesto into the bottom of each. Place the tomato pieces on top of the pesto. Beat the cream, eggs and cream cheese together. Spoon over the tomato into the muffin cavities. Bake in a preheated oven at 180°C for 15 minutes. Lower the heat to 160°C and bake for a further 20 – 25 minutes or until firm to the touch. Leave to cool slightly and garnish with fresh basil.
Use butternut and Thai pesto as an alternative to tomatoes and basil pesto.
MAKES 30
1 roll puff pastry
30 - 45 ml pesto
200 g baby tomatoes cut into quarters
80 ml cream
3 extra large eggs
1 x 230 g tub sweet chilli low fat cream cheese
Fresh basil leaves
Cut the pastry into 12 squares and use to line the greased cavities of a muffin pan. Spread about half a teaspoon of pesto into the bottom of each. Place the tomato pieces on top of the pesto. Beat the cream, eggs and cream cheese together. Spoon over the tomato into the muffin cavities. Bake in a preheated oven at 180°C for 15 minutes. Lower the heat to 160°C and bake for a further 20 – 25 minutes or until firm to the touch. Leave to cool slightly and garnish with fresh basil.
Use butternut and Thai pesto as an alternative to tomatoes and basil pesto.
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