Little Pesto and Cheese Tarts

1. 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.

2. 2

   Grind or whizz it into a paste.

3. 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!

4. 4

   Add the cheese and mix well.

5. 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.

6. 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.

7. 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.

8. 8

   Once chilled, prick the middle of each pastry circle a few times with a fork.

9. 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.

10. 10

    Tear or slice the mozzarella into 6 pieces and put 1 piece on top of each tart.

11. 11

    Bake for about 10-12 minutes until the pastry is golden and cooked.

* Per serving · 4 servings · Values may vary.