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1
If you are making your own pesto, you will need to put the garlic, a pinch of salt (which will help you to squash the garlic), and the basil leaves into either a pestle and mortar or a food processor.
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2
Grind or whizz it into a paste.
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3
Add the pine nuts and grind again if you are using a pestle and mortar, you may need to take it in turns with friends or family to help you bash everything, to stop your arm from aching!
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4
Add the cheese and mix well.
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5
Spoon the mixture into a jug or bowl and gradually stir in the olive oil until you have a thick sauce that just drops off your spoon.
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6
Turn the oven on to 400F On a flour-dusted worktop, roll out the pastry (unless you are using a sheet) until its a few millimetres thick.
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7
Using a saucer or big circular cutter that is 5.5in across, cut 6 circles out of the pastry and rest on 2 baking trays in the fridge for 10 minutes.
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8
Once chilled, prick the middle of each pastry circle a few times with a fork.
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9
Spoon 1 tbsp pesto onto the middle of each pastry circle and spread over evenly, leaving a small border of about 1/2in around the edge.
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10
Tear or slice the mozzarella into 6 pieces and put 1 piece on top of each tart.
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11
Bake for about 10-12 minutes until the pastry is golden and cooked.
