This yummy tarts were made for a Sunday lunch.
For the Tart Base
1 cooked potato, sliced thinly
1 sheet of square ready rolled canola puff pastry ( or more if you're extra hungry!)
For the Pesto
two sprigs fresh rosemary
3 stalks kale ( or a cup of spinach)
1 tablespoon pine nuts
1 tablespoon toasted almonds
1 clove garlic
1 teaspoon dijon mustard
juice of 1 lemon
Approx 1/2 cup olive oil
Whizz all pesto ingredients in a food processor or blender. Add more or less oil and lemon juice to your liking.
Cut a puff pastry sheet into four squares.
Spread pesto over top of square to edge.
Lay slices of potato over the top, and brush with a little oil.
Bake in preheated 180C oven for 20 minutes. Voila!
These would be super cute if you cut them into rounds or smaller squares as an appetiser!