CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
PESTO CHICKEN TARTLETS
NOTE:this is a recipe from Food Network from the cooking show from "Everyday Italian" (hosted by Giada De Laurentiis).
Provided by Kawaiineko32
Categories Whole Chicken
Time 1h5m
Yield 24 tartlets, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *It calls for the use of rotisserie chicken (the kind you get from a deli in the grocery store). All you would have to do is shred it up with forks since it's precooked. The dough for the tartlets could also be made ahead of time.
- Special equipment: 2-inch diameter scalloped cookie cutter.
- For the tartlets:.
- Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
- For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
- To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.
Nutrition Facts : Calories 758.7, Fat 32.1, SaturatedFat 14.8, Cholesterol 127.9, Sodium 844.5, Carbohydrate 90.7, Fiber 8.9, Sugar 1.3, Protein 29.7
PESTO CHEESE TARTS
Jean Kern's quick and easy tarts are perfect party fare. "Whether I make them for an event or a simple family gathering, everyone always raves about them," she writes from Charlotte, North Carolina.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 68mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED ZUCCHINI WITH WALNUTS AND FETA
I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.
Provided by GaylaJ
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
- When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
- Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
- Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.
Nutrition Facts : Calories 267.4, Fat 19.9, SaturatedFat 4.5, Cholesterol 65.6, Sodium 274.5, Carbohydrate 17, Fiber 3.3, Sugar 5.9, Protein 8.2
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
ITALIAN CHEESE AND RED PESTO TARTLETS
These tartlets have a nice tangy Italian flavor and will serve 4 people as a light lunch or supper, accompanied by a acrisp green salad. They also make a tasty appetizer. Enjoy! Prep time includes chilling.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h10m
Yield 12 tartlets
Number Of Ingredients 10
Steps:
- Make the pastry: Put the flour in a bowl, add the butter and rub in with the fingertips.
- Add enough water to bind to a soft dough.
- Cover with plastic wrap and chill for 30 minutes.
- Make the tartlet shells: Sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.
- Cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid).
- Fold up the edges of the rounds to form rims; put on a baking sheet.
- Spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and Fontina cheese.
- Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling.
- Sprinkle the dried oregano on top.
- Bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the Parmesan cheese topping has melted and become crispy.
- Serve the tartlets warm or cold.
- Variation: Substiitute 3 oz.
- store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated Fontina.
- Proceed as directed.
Nutrition Facts : Calories 161.7, Fat 10, SaturatedFat 6, Cholesterol 28.8, Sodium 171.6, Carbohydrate 13.2, Fiber 0.8, Sugar 0.6, Protein 5
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