Cheese and Red Pesto Tartlets

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Cheese and Red Pesto Tartlets
These delicious tartlets make a perfect weekend brunch when friends come ‘round. Just a few minutes prep work and not much longer to bake in your convection oven, and you can serve out an impressive gourmet treat!
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  1. 180 g ready rolled short crust pastry sheets
  2. 65 g red pesto or sun dried tomato paste
  3. 2 medium tomatoes, peeled, seeded and chopped
  4. 125 g mozzarella cheese, grated
  5. 1 clove garlic
  6. ¼ cup grated parmesan
  7. Fresh basil to garnish
  1. Cut out 12 × 7 cm (approx) circles of pastry to fit into the base of 1 greased 12 holed tartlet tin.
  2. Chill for 30 minutes.
  3. Preheat the oven at 200 °C with enamel shelf in lower position. Mix the red pesto, tomatoes, mozzarella and garlic in a bowl.
  4. Fill the tartlet shells with mixture.
  5. Sprinkle with parmesan.
  6. Bake tartlets on 200 °C for 14 to 16 minutes or until golden brown.
  7. Scatter fresh basil leaves on tartlets to serve.
  1. Made using the Panasonic NN-CF874BQPQ convection microwave oven:
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