Tomato & feta pesto bites

Tomato & feta pesto bites

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(7 ratings)

Cook: 45 mins Plus 20 minutes chilling

Easy

Serves 12
Tiny, tasty canapés - a perfect party treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal271
  • fat22g
  • saturates8g
  • carbs11g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.96g
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Ingredients

  • half a 350g pack (freeze the rest to use another time) puff pastry
  • 25g finely grated Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 20g pack fresh flat leaf parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp pine nuts
  • 100g feta cheese, crumbled
  • 1 garlic clove, crushed
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 small cherry tomatoes, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • black olives, to serve

Method

  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.

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Comments, questions and tips

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Comments (8)

irenevandertop's picture
5

absolutely amazing taste. The textures of the different layers are great together. Everyone loved it.

pippachoc's picture
4

Forgot to rate! Would give pesto alone a big fat 5 stars, but bases let me down!

pippachoc's picture
4

Haven't even tried the two together yet, but must write! The 'pesto' is DIVINE, and I am imagining it stirred into hot pasta as this must be heaven! The (my) bases are utterly ridiculous! Little towers of pastry, some of them leaning and can't even get away with being called vol-au-vents! Will use shortcrust or alternative next time, and will also try Jo's version with basil, that sounds good.

vcrovato's picture
4

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

josp74's picture
5

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.

melvinis's picture

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

vsimpson's picture
5

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

knickers68's picture
5

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 .

Questions (1)

helenwarner's picture

I would like to print out this receipe as we could on the old system. Please can I still do this if so how? If not why? I find it much easier to use receipe off print

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