Tomato & Feta Pesto Bites
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
12 bites
ingredients
- 6 ounces puff pastry
- 1 ounce parmesan cheese, finely grated
- 1 ounce flat leaf parsley
- 2 tablespoons pine nuts
- 4 ounces feta cheese, crumbled
- 1 garlic clove, crushed
- 4 tablespoons olive oil
- 12 cherry tomatoes, halved
directions
- Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.
- Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.
- Chill for 20 minutes. Preheat the oven to f400°F
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)