Tomato & Feta Pesto Bites

1. 1

   Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.

2. 2

   Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.

3. 3

   Chill for 20 minutes.

4. 4

   Preheat the oven to f400F

5. 5

   Prick each pastry base with a fork and bake for 15-20 minutes until golden.

6. 6

   Remove from the tin and leave to cool on a wire rack.

7. 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. 8

   Then add the feta, garlic and oil and whizz to make a thick paste.

9. 9

   Keep the reserved sprigs in a bowl of water in the fridge.

10. 10

    The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.

11. 11

    To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves.

12. 12

    Garnish with the reserved parsley sprigs.

* Per serving · 4 servings · Values may vary.