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Sheila K

Tomato Pesto Tartlets

Tomato Pesto Tartlets
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Sheila's Starter, Series 3, Come Dine with Me Australia.

Serves 5

Ingredients

  • 2 sheets ready rolled puff pastry
  • 30g margarine melted
  • 1 clove garlic crushed
  • 4 large Roma tomatoes, sliced thickly
  • 2 tbsp of pesto (see pesto recipe)
  • 6 pitted black olives
  • ¼ cup Shaved Parmesan
  • Basil leaves

Pesto:

  • 2 cups fresh basil leaves
  • 3 garlic cloves, crushed
  • ½ cup of pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • ½ tsp of vegetable stock
  • ½ cup olive oil
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Method

  1. Blend Pesto ingredients in a blender until finely chopped.
  2. With the blender still running gradually add Olive Oil and process until combined.
  3. Cut pastry into 18 x 7.5cm rounds. Place onto baking paper lined oven tray.
  4. Combine melted butter and crushed garlic.
  5. Brush pastry rounds with butter and garlic
  6. Top with tomatoes and pesto.
  7. Bake at 180 degrees in a fan forced oven for 10- 12 minutes.
  8. Top with olives, parmesan cheese and basil leaves.
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