Tomato & feta pesto bites

Tomato & feta pesto bites

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(6 ratings)

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Cooking time

Cook: 45 mins Plus 20 minutes chilling

Skill level

Easy

Servings

Serves 12

Tiny, tasty canapés - a perfect party treat

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
271
protein
7g
carbs
11g
fat
22g
saturates
8g
fibre
0g
sugar
0g
salt
0.96g

Ingredients

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

Recipe from Good Food magazine, July 2004

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Comments

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

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

pippachoc's picture
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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
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Very easy and quick to make, fresh and light... but somehow lacking some flavour.

josp74's picture
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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
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made these and thought they were delicious, well recommended and every one loved them

knickers68's picture
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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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