Sun-Dried Tomato, Emmental Cheese and Pesto Puff Pastry Tarts

Handmade rough puff pastry tarts topped with mustard, emmental cheese, and tomatoes, finished with a fresh basil and pine nut pesto.

Vegetarian Lunch Pesto Tomato Pastry

Estimated Nutrition

Calories

1206.5

kcal / serving

4825.8 kcal total

Carbs

56.2g

per serving

224.6 g total

Fat

106.3g

per serving

425.2 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

Dairy

250

Butter

Very cold, cut into small cubes

Parmesan

Grated

200

Emmental Cheese

Grated

piece

Egg Yolk

Beaten

GrainsCereals

250

Plain Flour

Plus extra for dusting

Liquids

125

Water

Ice cold

NutsSeeds

0.5

tsp

Salt

Basil

Fresh leaves

Pine Nut

Toasted

cloves

Garlic

Peeled

OilsFats

125

Extra Virgin Olive Oil

tbsp

Olive Oil

Vegetables

100

Tomato

Fresh, sliced

Sundried Tomatoes

Diced

handful

Rocket Leaves

To serve

Method

Roll dough into a 40x20cm rectangle, fold into three, turn, and repeat twice more with 30-minute chills.

Grind basil, pine nuts, Parmesan, and garlic in a mortar while adding olive oil to make a paste.

Preheat your oven to 200°C.

Place flour on a surface and rub in butter and salt until loosely combined with visible butter lumps.

Bake the tarts for 12 to 15 minutes until the pastry is golden-brown.

Garnish the tarts with homemade pesto and fresh rocket leaves to serve.

Add iced water gradually to form a rough dough, wrap in film, and chill for 20 minutes.

Roll 275g of pastry to 2mm thickness and cut six 12cm discs with scored edges.

Place discs on parchment, brush with mustard, add cheese and tomatoes, drizzle oil, and brush edges with yolk.