Basil Pesto Veggie Tarts

Basil Pesto Veggie Tarts

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 23, 2017.

Very tasty Veggie tarts!


Ingredients

BASIL PESTO VEGGIE TARTS

  • 1 tablespoon plain flour
  • 1 sheet puff pastry
  • 3 tablespoons milk
  • 1 tomato, finely diced
  • 50g basil pesto
  • 2/3 tub cream cheese

POTATO SALAD

  • 200g potatoes, diced 1cm
  • 2 eggs
  • 2 tablespoons mayonnaise
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • 1 baby cos lettuce
  • 1 carrot
  • ½ punnet cherry tomatoes
  • ½ block Parmesan cheese
  • 1 packet chopped walnuts

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bing a small pot of salted water to the boil.
  2. Lightly dust a clean bench with flour and lay out pastry sheet. Cut pastry into 6 even sized squares and transfer to prepared tray. Use a fork to prick pastry in 4-5 places. Use a knife to gently score a 1cm border around pastry. Lightly brush each pastry square with milk.
  3. Cook potatoes in pot of boiling water for 4 minutes, add eggs and cook a further 7-8 minutes. Drain and run eggs under cold water to prevent them from over cooking. Peel off shells, slice into quarters and set aside. Set potatoes aside.
  4. Sprinkle diced tomato evenly into each pastry square, inside the border, then season with salt and pepper. In a small bowl, mix basil pesto and cream cheese until well combined.
  5. Use a teaspoon to dollop the basil pesto mixture evenly over tarts. Season again with salt and pepper, if desired. Bake for 12-15 minutes, until pastry is golden and puffed up.
  6. In a small bowl whisk mayonnaise, mustard and vinegar. Tear lettuce leaves into bite-sized pieces; peel and grate carrot; cut cherry tomatoes in half; shave Parmesan cheese. Add to a medium bowl, along with potatoes and toss to combine. Place eggs on top and drizzle over dressing.
  7. divide basil pesto veggie tarts and potato salad between plates. Sprinkle walnuts over salad.

Nutritional Information

Energy 2379 kj
569 kcal
Protein 15.0g
Carbohydrate 37.1g
Fat 39.9g