-
Cook:45 mins
Plus 20 minutes chilling - Serves 12
- Easy
Nutrition per serving
-
kcal 271
-
fat 22g
-
saturates 8g
-
carbs 11g
-
sugars 0g
-
fibre 0g
-
protein 7g
-
salt 0.96g
Ingredients
- half a 350g pack (freeze the rest to use another time) puff pastry
- 25g finely grated parmesan (or vegetarian alternative)
- 20g pack fresh flat leaf parsley
- 2 tbsp pine nuts
- 100g feta cheese, crumbled
- 1 garlic clove, crushed
- 4 tbsp olive oil
- 12 small cherry tomatoes, halved
- black olives, to serve
Method
Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
