Goats Cheese, Sun-Dried Tomato and Pesto Tart

Goats Cheese, Sun-Dried Tomato and Pesto Tart

Goats Cheese, Sun-Dried Tomato and Pesto Tart

This was a quick last minute starter made for a casual dinner with friends. I has originally planned to make some soup but missed a vital ingredient off the shopping list. After a quick scout around the fridge and freezer I found some puff pastry and goats cheese, so the beginnings of the tart were born!

I made some basil pesto with half a bunch of left over basil, some toasted pine nuts and olive oil (no parmesan as I had none!). All were blitzed in the blender with a little salt and pepper to taste.

Basil Pesto

Basil Pesto

To assemble: Roll out the puff pastry onto a baking sheet (I didn’t line mine so it stuck a little, best learn from my mistakes!) then spread the pesto thinly onto the pastry leaving about 1cm border around the edge. Then add the toppings, I used goats cheese and sun-dried tomatoes with some extra pine nuts scattered over.

To bake: Stick it in a hot oven for 15 minutes but keep an eye on it after 10 minutes.

To serve: Cut up into slices and serve with salad (I halved some cucumber slices and cherry tomatoes and dressed them with left over pesto)

Et voila! A quick and easy starter enjoyed by adults and kids alike…

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