Roast Cherry Tomato and Pine Nut Tarts with Parmigiano Reggiano
recipe
Roast Cherry Tomato and Pine Nut Tarts with Parmigiano Reggiano
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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.
Ingredients
- 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
- Basil leaves and shavings of Parmigiano Reggiano, to garnish
Serves:
6
Directions
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- Preheat the oven to / fan oven / Gas Mark 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 (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
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