Italian Cheese And Red Pesto Tartlets Recipes

Steps:

• Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
• Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.

Steps:

• Make the pastry: Put the flour in a bowl, add the butter and rub in with the fingertips.
• Add enough water to bind to a soft dough.
• Cover with plastic wrap and chill for 30 minutes.
• Make the tartlet shells: Sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.
• Cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid).
• Fold up the edges of the rounds to form rims; put on a baking sheet.
• Spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and Fontina cheese.
• Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling.
• Sprinkle the dried oregano on top.
• Bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the Parmesan cheese topping has melted and become crispy.
• Serve the tartlets warm or cold.
• Variation: Substiitute 3 oz.
• store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated Fontina.
• Proceed as directed.