Pesto, feta and tomato tart
Makes 8 tarts
2 sheets prerolled puff pastry
8 tbsp basil pesto (I used home made)
2 tomatoes - sliced
100g feta - crumbled
(recipe also calls for black olives, but I left these out as the kids don't like them)
- Heat oven to 190C
- Cut each sheet of pastry into quarters, and place onto an oiled baking sheet.
- Score a 1cm border around each square.
- Spread a layer of pesto onto each square, topping with a slice of tomato and crumbled feta cheese, and an olive if desired.
- Bake for 15-20 minutes until edges are puffed and golden brown.