Simple Italian Tarts

I found this recipe in and article titled Italy – a Great Gastromic Getaway for Any Real Food Fan. I just couldn’t resist a little italian flavoured tart (who could?). They are delicious and quick to make and easy enough even for me (OK I admit I didn’t understand some of it).

I’m starting to really like this book. I reckon I’ll cook some more from there and post the results here…

The ingredients are:

  • Puff pastry (1 roll of)
  • A blob of Mozzarella
  • Cherry tomatoes
  • Green Pesto
  • A little olive oil
  • salt & pepper

Get your sheet of ready rolled puff pastry, I know it’s cheaper if you roll it yourself. But do I really take the risk?

Get a large mug and cut out some reasonable sized circles from the pastry, then get a smaller mug and push it gently into the middle of your circles (try not to get it all the way through; more of a scoring), this will get the nice raised edged look when the pastry’s cooked. The inner circle needs to be about a centimetre in from the edge.

Put a large teaspoon of pesto (try out the MCC pesto) into the inner ring, cover the tray and put in the fridge. Not entirely sure why this is necessary but there you go  (not the pesto bit; the fridge).

Get you cups out

While your waiting for the “pesto to dry” you can slice up the Mozzarella and tomatoes.

Fifteen minutes after putting the pesto pastry in the fridge take them out, cover the pesto with the mozzarella, tomato slices and drizzle with a little olive oil. Add a pinch of salt and pepper and stick into an oven preheated to 200c.

In twenty five minutes you’ll have some of the loveliest italian tarts you’ve ever tasted. Add a bit of shredded basil on top of the tomato to finish it off.

Getting read for the oven
Getting ready for the oven (see the inner circles)

4 thoughts on “Simple Italian Tarts”

  1. Hello! I have the Leith’s Vegetarian Bible. It’s my only serious cookery book and strangely everything has been going perfectly – well, I’ve made 15 things that taste restaurant standard, and one pepper dish that went terribly wrong – but not a bad figure! Beats memories of childhood delia dishes going awry or tasting dull. Anyway, I advocate their books! And those pies look fab. And I’m hungry!

  2. What a way to go!
    Your Dad must have been so proud of you, great site.
    As with probably 100’s of thousands, millions worldwide, your Father played the most important part in my gastronomic developement. I learned to eat and drink as well as cook.
    I may not be a high flying foody or chef, just a Joe Bloggs, but My family has benefitted from his , and more recently your, approach to food and drink.



  3. Dear Patrick,

    I’m so sorry to hear about Keith.

    I did meet you once at the Monsters, long ago.

    Not much more to say, really.

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