Pesto Cheese Tarts Recipes

TOMATO PESTO TART

Steps:

• On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.

CHEESE, TOMATO & PESTO TART

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.

MOZZARELLA AND PESTO CRESCENT MINI TARTS

Steps:

• Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll crescent dough sheet into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares.
• Gently press dough squares into muffin cups (dough will not completely cover inside of cup; do not press too much). In small bowl, mix melted butter and garlic powder. Brush mixture lightly onto insides of crescent dough. Bake 8 to 10 minutes or until edges are golden brown.
• Fill each baked crescent cup with generous 1/2 teaspoon pesto, cheese ball half and tomato quarter. Bake 2 to 4 minutes or until cheese is softened. Remove from pan. Top with basil before serving. Serve warm.

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.

PESTO CHEESE TARTS

Steps:

• In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.