Tomato & Feta Pesto Bites – a delicious recipe with pastry, parmesan cheese, flat leaf parsley, nuts, feta cheese, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.
2
Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.
3
Chill for 20 minutes.
4
Preheat the oven to f400F
5
Prick each pastry base with a fork and bake for 15-20 minutes until golden.
6
Remove from the tin and leave to cool on a wire rack.
7
Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped.
8
Then add the feta, garlic and oil and whizz to make a thick paste.
9
Keep the reserved sprigs in a bowl of water in the fridge.
10
The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
11
To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves.
12
Garnish with the reserved parsley sprigs.
421
kcal
Calories
32
g
Fat
22
g
Carbs
16
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 8 ingredients. The key ingredients include: 6 ounces puff pastry, 1 ounce parmesan cheese, finely grated, 1 ounce flat leaf parsley, 2 tablespoons pine nuts, and more.
Yes, Tomato & Feta Pesto Bites 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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