Oka Cheese Ripe Tomato Pesto Tarts – a delicious recipe with pie dough, egg, milk, butter, garlic, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350F (180C).
2
Roll dough to 1/4 inch (0.5 cm) thickness.
3
Cut six - 5 inch (12-cm) squares.
4
Set aside.
5
In a bowl, beat the egg.
6
Add milk.
7
Brush dough pieces with beaten egg.
8
Fold the sides 1-inch (2.5-cm) to create shell with points.
9
Brush the folded sides with beaten egg.
10
Bake for 15 minutes.
11
Melt butter in saucepan and saute garlic, simmer for about 2 minutes.
12
Add tomatoes and cook 2 or 3 minutes.
13
Add pesto, salt and pepper and mix gently.
14
Remove from heat.
15
Remove cooked pie crusts from oven and spread evenly with the pesto and tomato mix.
16
Add grated Oka cheese.
17
Return to oven for 2 or 3 minutes to melt the cheese.
18
Serve hot.
328
kcal
Calories
20
g
Fat
22
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs pie dough, at room temperature, 1 egg, 1 tablespoon milk, 2 tablespoons butter, and more.
Yes, Oka Cheese Ripe Tomato Pesto Tarts 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.
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