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Ingredients
  • 175 g (6 oz) puff pastry, thawed if frozen
  • 125 g (4 oz) cherry tomatoes, halved
  • 12 pitted olives, halved
  • 75 g (3 oz) feta cheese, crumbled
  • 2 teaspoons olive oil
  • large handful of basil leaves
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon grated Parmesan cheese
  • 1 small garlic clove, chopped
  • 2 tablespoons olive oil
  • salt and black pepper
Directions

Divide the pastry in 2 and roll each piece into a square about 15 x 15 cm (6 x 6 inches). With a knife, lightly mark a border around each pastry square about 1 cm (½ inch) in from the edge and transfer to a baking sheet.

Make the pesto. Put the basil, pine nuts, Parmesan, garlic and oil in a blender or food processor. Season to taste with salt and process until combined but still retaining some texture. (Any leftover pesto can be stored in the refrigerator for a couple of days.)

Mix together the tomatoes, olives, feta and oil, season well and spread over the pastry squares, keeping within the border.

Drizzle 2 teaspoons pesto over the tartlets and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 15 minutes until golden and puffed up. Serve with a crisp green salad, if liked.

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