These tartlets are so flavoursome and easy to make.
They are super versatile too: Have them paired with a side salad for a light dinner, on their own for a yummy lunch or served at a party as a crowd pleasing finger food. Who knew one little tartlet could have so many possibilities?
Serves 4
Prep Time: 10 mins
Cook Time: 15-20 mins
Ingredients
- 1 x sheet of frozen puff pastry, thawed
- 150g pesto
- 2 ripe tomatoes, thinly sliced
- 100g goats cheese, sliced into thick rounds
- 1 tbsp balsamic vinegar
To serve
- Mixed leaves salad
Instructions
Preheat the oven to190°C/170°C fan/gas mark 5 and line a baking tray with parchment paper. Roll out the puff pastry and cut into four individual tartlets. Use the tip of a sharp knife to draw a border about 1cm in from the edge of each rectangle, being careful not to cut all the way through the pastry.
Transfer the rectangles to a baking tray. Spread some pesto into the centre of each rectangle, keeping inside the border. Layer a few slices of tomato on top.
Place a few rounds of goats cheese on to each tartlet. Drizzle over the balsamic vinegar.
Bake for 15-20 minutes until the pastry has puffed around the edges and the cheese is melted and golden. Serve hot or at room temperature with salad.
Per Serving: 564kcals, 43.8g fat (14g saturated), 27.9g carbs, 5g sugars, 15.5g protein, 2.1g fibre, 0.44g sodium.
