Tartlets with tomatoes and pesto sauce
To begin with, you need to decide whether you want to add ready-made pesto sauce to the dish or prepare it with your own hands. If you still chose the second way, catch the recipe.
Tartlets with tomatoes and pesto sauce – ingredients
- For the pesto sauce:
- fresh green basil 50 g.
- pine nuts 30 g.
- Parmesan cheese 70 g.
- olive oil 70 ml.
- garlic 2 cloves.
- ½ lemon juice.
- sÑ–l for relish.
- For the tartlet:
- puff pastry without yeast – 1 package.
- feta cheese – 150 g.
- cherry tomatoes – 8 pcs.
- chicken eggs – 1 pcs.
- a small bunch of basil – 1 pc.
- pesto sauce – 120 g.
- olive oil – 2 tbsp. l.
Tartlets with tomatoes and pesto sauce – recipe
Pesto
Wash the basil leaves.
Lightly toast the pine nuts in a pan over medium heat. Stir constantly. Grate Parmesan cheese.
Combine all ingredients together and grind to a homogeneous mixture in a blender.
Tartlets with tomatoes
Preheat the oven to 230 ° C. Roll out a layer of dough on parchment, cut out various figures from the dough with molds.
Beat the egg, brush the edges of the cut figures with it and transfer the parchment to a baking sheet. Cut the tomatoes into equal slices. Break the feta into pieces.
Put a little pesto sauce and a few slices of tomato in the middle of each dough figure, sprinkle with olive oil and send the sheet to a preheated oven.
As soon as the tartlets start to brown, remove the tray from the oven, put a few pieces of feta on each tartlet and return to baking for a few more minutes. Decorate the finished tartlets with basil leaves or other greens.
