Informations supplémentaires
25 min.
|
1047 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Separate a few basil leaves from the stems and chop the rest. Cut the tomatoes in half, if desired.
2. Mix the tomatoes
In a bowl, combine the cherry tomatoes, the chopped basil and the spice blend. Add a drizzle of olive oil, season with salt and pepper and mix well.
3. Divide the dough
On a floured work surface, spread out the puff pastry. Cut into 4, 6, 8 or 12 squares depending on the size of the tarts desired.
4. Assemble
Spread half of the pesto on the puff pastry squares. Garnish with the cheddar cheese and add the tomatoes on top. Fold the edges back on themselves and press with a fork to seal.
5. Cook in the oven
Place the puff pastry tarts on a baking sheet. Bake for 15-20 minutes or until the edges are golden.
6. Plate your dish
Garnish the tarts with the ricotta cheese, the rest of the pesto and the basil leaves. Bon appétit!
1unitPuff pastry
1unitMulticolor Cherry Tomatoes
1unitBasil Pesto
60gMild Cheddar
1unitBasil
60mlRicotta Cheese
10mlSpice Mix (dried oregano,dried thym)
30mlAll-Purpose Flour
What you need
Baking sheet, bowl.
1047 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
76g
117%
cholesterol
47mg
16%
fiber
6g
24%
protein
24g
saturated
20g
100%
sodium
533mg
22%
sugar
6g
trans
0g