Roast Cherry Tomato and Pine Nut Tarts with Parmigiano-Reggiano

Roast Cherry Tomato and Pine Nut Tarts with Parmigiano-Reggiano
 
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This recipe was uploaded
by Alexa1978

 
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Ingredients

Ingredients
Method
 
  • 1 x 375g (13oz) ready-rolled puff pastry sheet, defrosted if frozen
  • 2 tbsp red or green pesto sauce
  • 75g (3oz) Parmigiano-Reggiano, finely grated
  • 9 cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • Beaten egg or milk, to glaze
  • 2 tbsp pine nuts
  • Shavings of Parmigiano-Reggiano, to garnish
• Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Lightly grease a large baking sheet

•Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (¾ inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet

•Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste

•Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes. Sprinkle the pine nuts over the tarts, and then bake for a further four or five minutes, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with shavings of Parmigiano-Reggiano

Cook's tip: Add a little Parma Ham or pepperoni for a tasty variation.

Roast Cherry Tomato and Pine Nut Tarts with Parmigiano-Reggiano

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This recipe was uploaded by Alexa1978

 
 
These tarts are so easy to make as they use ready-rolled puff pastry. They’re best eaten whilst warm - a few minutes after they come out of the oven. Serves 6.

Method


• Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Lightly grease a large baking sheet

•Unroll the puff pastry sheet and cut into six equal rectangles. Using a sharp knife, score a border within each pastry rectangle about two cm (¾ inch) from the edge, being careful to avoid cutting right through the pastry. Place on the baking sheet

•Spread the inner rectangle of each piece of pastry with a little pesto sauce, and then sprinkle the cheese on top. Share the tomatoes between the tarts, then season with salt and pepper to taste

•Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes. Sprinkle the pine nuts over the tarts, and then bake for a further four or five minutes, until the pastry is risen and crisp. Cool for a few minutes, then serve, garnished with shavings of Parmigiano-Reggiano

Cook's tip: Add a little Parma Ham or pepperoni for a tasty variation.

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