Pesto And Potato Tart Recipes

20 MINUTE CHEESY PESTO TARTS

Steps:

• Heat a skillet over medium heat and add the walnuts and garlic.
• Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.
• Once the nuts are done, remove them from the pan and continue to toast the garlic.
• Remove it from the pan and remove the skin.
• Wait until both are cooled.
• Place the basil, nuts, garlic, and olive oil in a blender and pulse until smooth, but still a tad grainy in texture.
• Place everything in a bowl and stir in the cheese.
• Salt to taste and set aside.
• Preheat the oven to 400 degrees.
• Sprinkle a little flour on the counter and roll out the puff pastry sheets.
• Using a biscuit cutter or large glass, cut the dough into circles.
• Using a fork, poke holes all over the dough and gently press into a mini muffin tin.
• Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. :)
• Fill each cup with 1 teaspoon or so of prepared pesto.
• Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.
• Remove from the oven and add a pinch of black pepper.
• Serve immediately or at room temperature.