Sun-dried Tomato Pesto & Mozzarella Tarts Recipe
Ready-made puff pastry and storecupboard sun-dried tomato pesto combine with fresh mozzarella cheese for a quick & easy midweek supper or after-school snack.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 12 tarts
- 425 grams ready made puff pastry
- 100 grams mozzarella cheese
- 12 tsp sun-dried tomato pesto
- milk to brush pastry edges
- fresh basil leaves to garnish
- assorted toppings optional (if desired)
Preheat a baking tray in the centre of your oven at 220 C/ 200 C fan/ gas mark 7.
Roll out your ready made puff pastry to a thickness of 1/4 inch and cut into 12 squares.
Arrange the squares, evenly spaced, on a sheet of baking paper or a silicone baking mat.
Using a sharp knife, carefully score a line 1 cm around the edge of each pastry square, taking care not to cut all the way through. Brush the edges with a little milk.
Spoon 1 teaspoonful of sun-dried tomato pesto onto the entre of each tart, top with your desired toppings and finish off with some mozzarella cheese.
Bake for 12 minutes or so on the pre-heated baking tray until the pastry is golden.
Garnish with fresh basil leaves and serve.