Name: Tomato & feta pesto bites
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: British
Ingredients: half a 350g pack (freeze the rest to use another time) puff pastry; 25g finely grated parmesan (or vegetarian alternative); 20g pack fresh flat leaf parsley; 2 tbsp pine nuts; 100g feta cheese crumbled; 1 garlic clove crushed; 4 tbsp olive oil; 12 small cherry tomatoes halved; black olives to serve

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Tomato & feta pesto bites

Tomato & feta pesto bites

Good Food team

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Serves 12

Easy

Cook: 45 mins

Plus 20 minutes chilling

A star rating of 4.7 out of 5.12 ratingsRate

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Tiny, tasty canapés - a perfect party treat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

half a 350g pack (freeze the rest to use another time) puff pastry
25g finely grated parmesan

(or vegetarian alternative)
20g pack fresh flat leaf parsley
2 tbsp pine nuts
100g feta cheese

crumbled
1 garlic clove

crushed
4 tbsp olive oil
12 small cherry tomatoes

halved
black olives

to serve

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Nutrition: per serving

kcal271
fat22g
saturates8g
carbs11g
sugars0g
fibre0g
protein7g
salt0.96g

low

Method

step 1

Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
step 2

Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. 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. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
step 3

To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

Recipe from Good Food magazine, July 2004

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A star rating of 4.7 out of 5.12 ratings

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