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Ingredients
| ready rolled puff pastry: 6 oz |
| parmesan cheese: 1 oz (finely grated) |
| Italian parsley: 1 oz |
| dried pine nuts: 2 Tbl |
| feta cheese: 4 oz (crumbled) |
| garlic: 1 clove (crushed) |
| olive oil: 4 Tbl |
| cherry tomatoes: 12 (halved) |
Tomato & Feta Pesto Bites
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.
- Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.
- Chill for 20 minutes. Preheat the oven to f400°F
- Prick each pastry base with a fork and bake for 15-20 minutes until golden.
- Remove from the tin and leave to cool on a wire rack.
- Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste.
- Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves.
- Garnish with the reserved parsley sprigs.