Roasted Pepper Pesto Tartlets Recipes

Cooking Time: Up to 15 mins
Serves: 12   

Ingredients

two sheets of filo pastry
olive oil
1 tsp Sacla' Roasted Peppper Pesto
goat's cheese
black pepper
fresh thyme leaves

Instructions

Preheat oven to 180C (160C fan) mark 4.

Lay two sheets of filo pastry, each 25.5cm x 45.4cm (10in x 18in), on top of one another and cut the sheet into 12 squares, slicing down through the sheets to make 24 small squares of filo in total.

For each tartlet, brush two squares of filo with olive oil, lay each square on top of one another, rotating the pieces slightly so the corners don't line up.

Press each pastry stack into the hole of a 12-hole mini-muffin tin.

Put 1 tsp Sacla' Roasted Pepeer Pesto into each pastry case, then crumble in a little goat's cheese and add a sprinkling of black pepper.

Top with a few fresh thyme leaves and cook for 8-10 min until the pastry is golden.

Photography by Nato Weldon