You will need:
Short crust pastry
Pesto (I used a ready made roasted veg pesto, or you can use vegan pesto)
Tomato puree
Grated cheese (Chedder, mozzerella or vegan cheese)
And a mini muffin tray
Divide the pastry into ferrero rocher sized balls, then mold into the wells of the mini muffin tray; alternativley you can make them as big or as small as you like using a cupcake/muffin tray.
Cover the base of the pastry with pesto
Add a small amount of tomato puree on top of the pesto
Top with grated cheese - not too much so that it doesn't overflow when it melts
Place in a hot oven and bake for 8-10 min - or longer depending on the size of the tart
Serve warm
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