Roasted Pepper Pesto Tartlets

Roasted Pepper Pesto Tartlets

Ingredients

  • 2 sheets Filo pastry, each 10in x 18in
  • Olive oil
  • 4 tbsp Sacla’ Roasted Pepper Pesto
  • Goat's cheese
  • Black pepper
  • Fresh thyme leaves

Method

  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Lay two pastry sheets on top of one another and cut down into 12 squares, to make 24 squares in total
  3. For each tartlet, brush 2 squares of filo with olive oil
  4. Place one square on top of the other, rotating slightly so the corners don't line up
  5. Press each pastry stack into the hole of a 12-hole mini muffin tin
  6. Put a tsp Sacla’ Pesto into each pastry case then crumble in a little goat's cheese and sprinkle with pepper
  7. Top with a frew fresh thyme leaves and cook for 8-10 minutes until pastry is golden
Serves: 12Cooking time: Share recipeReview this recipe

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