Saturday, 16 July 2011

Quick Puff Pastry Tarts with Vegan Winter Pesto

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!

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