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Italian Cheese And Red Pesto Tartlets

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Ingredients

Adjust Servings:
1 (3 ounce) jar store-bought red pesto sauce or (3 ounce) jar sun-dried tomato puree (or make your own)
1 large tomatoes, peeled,seeded,and chopped
9 black olives, pitted and quartered
1 cup grated fontina or 1 cup mozzarella cheese
2 - 3 cloves garlic, crushed
2 - 3 tablespoons grated parmesan cheese
1 teaspoon dried oregano
1 1/2 cups all-purpose flour
6 tablespoons butter
2 tablespoons cold water

Nutritional information

161.7
Calories
89 g
Calories From Fat
10 g
Total Fat
6 g
Saturated Fat
28.8 mg
Cholesterol
171.6 mg
Sodium
13.2 g
Carbs
0.8 g
Dietary Fiber
0.6 g
Sugars
5 g
Protein
673g
Serving Size

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Italian Cheese And Red Pesto Tartlets

Features:
    Cuisine:

    The tomato pesto and tomato was a bit over-powering. I will use just the lightest spread of the pesto next time. I upped the olives a bit (maybe 15?) Very good recipe.

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Italian cheese and Red Pesto Tartlets, These tartlets have a nice tangy Italian flavor and will serve 4 people as a light lunch or supper, accompanied by a acrisp green salad They also make a tasty appetizer Enjoy! Prep time includes chilling , The tomato pesto and tomato was a bit over-powering I will use just the lightest spread of the pesto next time I upped the olives a bit (maybe 15?) Very good recipe , These tartlets have a nice tangy Italian flavor and will serve 4 people as a light lunch or supper, accompanied by a acrisp green salad They also make a tasty appetizer Enjoy! Prep time includes chilling


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    Steps

    1
    Done

    Make the Pastry: Put the Flour in a Bowl, Add the Butter and Rub in With the Fingertips.

    2
    Done

    Add Enough Water to Bind to a Soft Dough.

    3
    Done

    Cover With Plastic Wrap and Chill For 30 Minutes.

    4
    Done

    Make the Tartlet Shells: Sprinkle a Work Surface With Flour, Then Roll Out the Short Crust Pastry to a 1/8-1/4 Inch Thickness.

    5
    Done

    Cut Out 12 Rounds from the Pastry, Using a 4" Pastry Cutter (or Jar Lid).

    6
    Done

    Fold Up the Edges of the Rounds to Form Rims; Put on a Baking Sheet.

    7
    Done

    Spread the Red Pesto in the Tartlet Shells, Then Fill the Shells With the Tomato, Garlic, Black Olives, and Fontina Cheese.

    8
    Done

    Sprinkle the Grated Parmesan Cheese Over the Tartlets, Covering the Pastry Edges as Well as the Filling.

    9
    Done

    Sprinkle the Dried Oregano on Top.

    10
    Done

    Bake the Tartlets in a 400* Oven For 20-30 Minutes, Until the Edges of the Tartlets Are Golden Brown in Color and the Parmesan Cheese Topping Has Melted and Become Crispy.

    11
    Done

    Serve the Tartlets Warm or Cold.

    12
    Done

    Variation: Substiitute 3 Oz.

    13
    Done

    Store-Bought Green Pesto For the Red Pesto and 12 Slices from a Log of Goat Cheese For the Grated Fontina.

    14
    Done

    Proceed as Directed.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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