Tomato & Feta Pesto Bites
These delectable puff pastry tarts are a delightful combination of buttery pastry topped with a flavorful feta pesto, juicy cherry tomatoes, and a hint of fresh parsley. Perfect for a gathering or as a special treat for yourself, these tarts are sure to impress with their vibrant colors and enticing fragrance. The crispy pastry bases provide a satisfying crunch, while the creamy pesto adds a rich and savory element that beautifully complements the sweetness of the tomatoes. Serve these elegant tarts as an appetizer or alongside a refreshing drink for a memorable dining experience.
— Constant Cookbook
Ingredients
- half a 350g pack (freeze the rest to use another time) puff pastry
- 25g finely grated Parmesan (or vegetarian alternative)
- 20g pack fresh flat leaf parsley
- 2 tbsp pine nuts
- 100g feta cheese , crumbled
- 1 garlic clove , crushed
- 4 tbsp olive oil
- 12 small cherry tomatoes , halved
- black olives , to serve
Instructions
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- 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. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Prep Time
PT45M
Yield
Serves 12
Nutrition
- Calories: 271 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Protein Content: 7 grams protein
- Sodium Content: 0.96 milligram of sodium
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