Pesto and goats cheese tartlets
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
564
Fat
43.8g
Saturated Fat
14g
Carbs
27.9g
Sugars
5g
Protein
15.5g
Fibre
2.1g
Sodium
0.44g
Ingredients
1 sheet of frozen puff pastry, thawed
150 g pesto
2 ripe tomatoes, thinly sliced
100 g goats cheese, sliced into thick rounds
1 tbsp balsamic vinegar
Method

1         Preheat the oven to 190°C/170°C fan/gas mark 5 and line a baking tray with parchment paper. Roll out the puff pastry and cut into four individual tartlets. Use the tip of a sharp knife to draw a border about 1cm in from the edge of each rectangle, being careful not to cut all the way through the pastry.

2         Transfer the rectangles to a baking tray. Spread some pesto into the centre of each rectangle, keeping inside the border. Layer a few slices of tomato on top.

3         Place a few rounds of goats cheese onto each tartlet. Drizzle over the balsamic vinegar.

4         Bake for 15-20 minutes until the pastry has puffed around the edges and the cheese is melted and golden. Serve hot or at room temperature with salad.

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