Roast tomato and pesto tartlets

By admin
12 October 2010

400 g cherry tomatoes, halved

30 ml olive oil

salt and freshly ground black pepper

1 roll (400 g) Today Puff Pastry

4 eggs

200 ml milk

50 ml basil pesto

100 ml Parmesan cheese

Preheat the oven to 200 °C.

Put the cherry tomatoes in an ovenproof dish and sprinkle with olive oil, salt and pepper.

Bake the tomatoes for 10 minutes and leave to cool.

Lightly roll out the puff pastry on a surface sprinkled with flour.

Use a cookie cutter to cut 9 cm circles.

Grease 12 muffin pan hollows and line each with a pastry circle.

Whisk the eggs, milk and pesto together and season with salt and pepper.

Place the cherry tomatoes in the pastry casings and add the egg mixture.

Sprinkle Parmesan cheese on top and bake for 20-25 minutes until done.

Remove from the muffin pan and serve warm or cold with salad.

Makes 12.

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