Ingredients
-
1
-
1
-
9
-
1
-
2 - 3
-
2 - 3
-
1
-
-
1 1/2
-
6
-
2
-
-
-
-
Directions
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
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1
Done
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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
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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
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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. |
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14
Done
|
Proceed as Directed. |
