Italian cheese and Red Pesto Tartlets Recipe

Name: Italian cheese and Red Pesto Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 ounce) jarstore-bought red pesto sauce or 1 (3 ounce) jar sun-dried tomato puree (or make your own); 1 large tomatoes, peeled,seeded,and chopped; 9 black olives, pitted and quartered; 1 cup grated fontina or 1 cup mozzarella cheese; 2 -3 cloves garlic, crushed; 2 -3 tablespoons grated parmesan cheese; 1 teaspoon dried oregano; 1 ½ cups all-purpose flour; 6 tablespoons butter; 2 tablespoons cold water

Servings: persons

1
["Make the pastry: Put the flour in a bowl, add the butter and rub in with the fingertips.", "Add enough water to bind to a soft dough.", "Cover with plastic wrap and chill for 30 minutes.", "Make the tartlet shells: Sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.", "Cut out 12 rounds from the pastry, using a 4"" pastry cutter (or jar lid).", "Fold up the edges of the rounds to form rims; put on a baking sheet.", "Spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and Fontina cheese.", "Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling.", "Sprinkle the dried oregano on top.", "Bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the Parmesan cheese topping has melted and become crispy.", "Serve the tartlets warm or cold.", "Variation: Substiitute 3 oz.", "store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated Fontina.", "Proceed as directed."]

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 ounce) jarstore-bought red pesto sauce or 1 (3 ounce) jar sun-dried tomato puree (or make your own), 1 large tomatoes, peeled,seeded,and chopped, 9 black olives, pitted and quartered, 1 cup grated fontina or 1 cup mozzarella cheese, and more.

Yes, Italian cheese and Red Pesto Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian cheese and Red Pesto Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions