Tomato & feta pesto bites

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1. Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
2. Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
3. To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

Per serving

271 kcalories, protein 7g, carbohydrate 11g, fat 22 g, saturated fat 8g, fibre 0g, salt 0.96 g

Latest comments and suggestions

• knickers

  12 February 2008

  knickers rated and commented on this recipe

  

  these were deliscious, every one loved them and came back for more, despite them being very rich ! even someone that professes to hate feta cheese loved them .

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• vickie

  21 May 2008

  vickie rated and commented on this recipe

  

  made these and thought they were delicious, well recommended and every one loved them

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• Mel

  28 December 2008

  Mel commented on this recipe

  Served it last evening and the guests loved it. Any suggestions on making a chicken/beef variant of this?

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• Jo

  30 December 2008

  Jo rated and commented on this recipe

  

  I made these for a party and they were so easy to make. I made the pesto and pastry the day before and then made them up on the day. I did however use basil instead of parsley as I had so much of it in the herb garden - they were all eaten at the party so I think that says what a success they were.

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• VC

  21 July 2009

  VC rated and commented on this recipe

  

  Very easy and quick to make, fresh and light... but somehow lacking some flavour.

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Ingredients

• half a 350g pack (freeze the rest to use another time) puff pastry
• 25g finely grated parmesan
• 20g pack fresh flat leaf parsley
• 2 tbsp pine nuts
• 100g feta cheese , crumbled
• 1 garlic clove , crushed
• 4 tbsp olive oil
• 12 small cherry tomatoes , halved
• black olives , to serve

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Difficulty and servings

Serves 12

Preparation and cooking times

Cook 45 mins

Vegetarian

Ingredients

• half a 350g pack (freeze the rest to use another time) puff pastry
• 25g finely grated parmesan
• 20g pack fresh flat leaf parsley
• 2 tbsp pine nuts
• 100g feta cheese , crumbled
• 1 garlic clove , crushed
• 4 tbsp olive oil
• 12 small cherry tomatoes , halved
• black olives , to serve

Per serving

271 kcalories, protein 7g, carbohydrate 11g, fat 22 g, saturated fat 8g, fibre 0g, salt 0.96 g

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