Italian Cheese and Red Pesto Tartlets ๐ฎ๐น๐ง๐
Overview:
These delightful tartlets boast a tangy Italian flavor, perfect for a light lunch, supper, or as appetizers. With a flaky pastry base topped with vibrant red pesto, juicy tomatoes, savory garlic, and a blend of cheeses, they’re sure to impress!
- Servings: 12 tartlets
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Rating: โญ๏ธโญ๏ธโญ๏ธโญ๏ธ (1 review)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red pesto sauce | 1 jar |
| Sun-dried tomato puree | 1 jar |
| Tomatoes | 9 |
| Black olives | 2-3 |
| Fontina cheese | 2-3 cups |
| Mozzarella cheese | 1 cup |
| Garlic | 1 clove |
| Parmesan cheese | 1 1/2 cups |
| Dried oregano | 6 tsp |
| All-purpose flour | 2 cups |
| Butter | 1 cup |
| Water | as needed |
Instructions:
-
Make the Pastry:
- In a bowl, combine the flour and butter, then rub them together with your fingertips until the mixture resembles breadcrumbs.
- Gradually add water and mix until a soft dough forms.
- Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
-
-
Prepare the Tartlet Shells:
- Preheat your oven to 400ยฐF (200ยฐC).
- On a floured surface, roll out the chilled pastry dough to a thickness of about 1/8 to 1/4 inch.
- Use a 4-inch pastry cutter or a jar lid to cut out 12 rounds from the dough.
- Carefully fold up the edges of each round to form rims, then transfer them to a baking sheet.
-
Assemble the Tartlets:
- Spread a layer of red pesto sauce evenly inside each tartlet shell.
- Top the pesto with sun-dried tomato puree, sliced tomatoes, minced garlic, sliced black olives, and a generous amount of Fontina and mozzarella cheeses.
- Sprinkle grated Parmesan cheese over the filling, covering both the toppings and the pastry edges.
- Finish by sprinkling dried oregano on top of each tartlet.
-
Bake:
- Place the assembled tartlets in the preheated oven and bake for 20 to 30 minutes, or until the pastry edges are golden brown and the cheese topping is melted and crispy.
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Serve:
- Once baked, remove the tartlets from the oven and allow them to cool slightly before serving.
- Enjoy the tartlets warm or cold, accompanied by a crisp green salad for a light and satisfying meal.
Variation:
For a unique twist, you can substitute green pesto for the red pesto and use slices of goat cheese from a log instead of grated Fontina cheese. Simply follow the same instructions for assembly and baking.
These Italian cheese and red pesto tartlets are not only delicious but also versatile, making them perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family. Buon appetito! ๐ฝ๐ฎ๐น
