Feta and tomato tartlets
Makes 24
2 sheets short crust pastry
1½ punnets cherry tomatoes halved
1 cup basil pesto*
100g feta cheese, crumbled
*olive tapenade can be substituted for a
robust flavour
Preheat oven to 200ºC.
Cut pastry into 8cm rounds or squares, place in tart tins, on
a lined baking sheet or in a flan tin.
Spread with pesto.
Arrange halved tomatoes on top, cut side down.
Crumble feta over
Bake until golden brown.
Basil pesto
1 bunch basil, wash, dry and pick leaves
2 medium cloves garlic
¼ cup pine nuts
1/3 cup olive oil
50g grated parmesan cheese
salt and pepper
Blend all ingredients in a food processor or using a stick blender.
1 bunch basil, wash, dry and pick leaves
2 medium cloves garlic
¼ cup pine nuts
1/3 cup olive oil
50g grated parmesan cheese
salt and pepper
Blend all ingredients in a food processor or using a stick blender.