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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!
Author: www.theideaskitchen.com.au


  • 180 g ready rolled short crust pastry sheets
  • 65 g red pesto or sun dried tomato paste
  • 2 medium tomatoes peeled, seeded and chopped
  • 125 g mozzarella cheese grated
  • 1 clove garlic
  • ¼ cup grated parmesan
  • Fresh basil to garnish


  • Cut out 12 × 7 cm (approx) circles of pastry to fit into the base of 1 greased 12 holed tartlet tin.
  • Chill for 30 minutes.
  • Preheat the oven at 200 °C with enamel shelf in lower position. Mix the red pesto, tomatoes, mozzarella and garlic in a bowl.
  • Fill the tartlet shells with mixture.
  • Sprinkle with parmesan.
  • Bake tartlets on 200 °C for 14 to 16 minutes or until golden brown.
  • Scatter fresh basil leaves on tartlets to serve.