“Tiny, tasty canapés - a perfect party treat. Cooking time is cooling time. Prep time includes cooking time. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.”
READY IN:
1hr 5mins
YIELD:
12 bites
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.
  2. Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.
  3. Chill for 20 minutes. Preheat the oven to f400°F
  4. Prick each pastry base with a fork and bake for 15-20 minutes until golden.
  5. Remove from the tin and leave to cool on a wire rack.
  6. 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.
  7. 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.
  8. To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves.
  9. Garnish with the reserved parsley sprigs.

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