Tomato & Feta Pesto Bites

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 6 ounces puff pastry
• 1 ounce parmesan cheese, finely grated
• 1 ounce flat leaf parsley
• 2 tablespoons pine nuts
• 4 ounces feta cheese, crumbled
• 1 garlic clove, crushed
• 4 tablespoons olive oil
• 12 cherry tomatoes, halved

Recipe

• 1 roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.
• 2 stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.
• 3 chill for 20 minutes. preheat the oven to f400°f
• 4 prick each pastry base with a fork and bake for 15-20 minutes until golden.
• 5 remove from the tin and leave to cool on a wire rack.
• 6 meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. then add the feta, garlic and oil and whizz to make a thick paste.
• 7 keep the reserved sprigs in a bowl of water in the fridge. the pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
• 8 to serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves.
• 9 garnish with the reserved parsley sprigs.