Tomato tarts with pesto

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Tomato tarts with pesto

Tomato tarts with pesto

Number of tarts
For tarts:

1 roll of puff pastry

1 tray of cherry tomato

1 jar of candied tomatoes

1 small can of anchovies (optional)
For the pesto:

50 g grated parmesan cheese

50 g pine nuts

2 cloves of garlic

1 bunch of basil

15 cl olive oil

Preparation: 10 min
Cooking time: 25 min
Step 1
- Prepare the pesto: mix together the parmesan cheese, pine nuts and garlic cloves. Add the leaves of the basil bouquet and continue mixing, gradually adding olive oil to the mixture. When the mixture is homogeneous, season with salt and pepper.
Step 2
- Prepare the tarts: start by preheating the oven, then liner 4 tart pans with the puff pastry.
Step 3
- Mix the candied tomatoes, add the anchovies (this addition is optional, and reserved for those who like...), then spread the purée obtained on the bottom of the tarts.
Step 4
- Spread over 2 teaspoons of pesto per tartlet.
Step 5
- Cut the cherry tomatoes in half and divide the halves nicely on each tartlet.
Step 6
- Bake for about 25 minutes at 200 °C (thermostat 6-7).
Step 7
- When the tarts are golden brown, sprinkle them with a little pesto and fleur de sel. Serve warm, with a rocket salad with balsamic vinegar for example....
Author's note
A de-li-ce. Everyone asks me for the recipe!

I add my grain of salt

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