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Creamy goat’s cheese and rocket pesto tarts

Name: Creamy goat’s cheese and rocket pesto tarts
Cook time: 1 h
Yield: 6
Ingredients: ROCKET PESTO; 500ml (2 cups) rocket leaves; a zest of ½ lemon; 60ml (¼ cup) Parmesan, grated; 60ml (¼ cup) walnuts; 1 garlic clove; 80ml (1/3 cup) olive oil; salt and freshly ground black pepper, to taste; TARTS; 400g ready-made shortcrust pastry; 160g goat’s cheese, crumbled; 125ml (½ cup) sun-dried tomatoes, to serve; fresh basil, to serve

May 5, 2015 (Last Updated: January 11, 2019)

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Creamy goat’s cheese and rocket pesto tarts

Serves: 6

Cooking Time: 1 hour

Ingredients

ROCKET PESTO
500ml (2 cups) rocket leaves
a zest of ½ lemon
60ml (¼ cup) Parmesan, grated
60ml (¼ cup) walnuts
1 garlic clove
80ml (1/3 cup) olive oil
salt and freshly ground black pepper, to taste
TARTS
400g ready-made shortcrust pastry
160g goat’s cheese, crumbled
125ml (½ cup) sun-dried tomatoes, to serve
fresh basil, to serve

Instructions

Preheat the oven to 180°C.

For the pesto, pulse the rocket, zest Parmesan, walnuts and garlic in a food processor until fine. Gradually add the oil, blending continuously until incorporated, and season.

For the tarts, cut the pastry into 6 squares. Press down with your thumb on the edges of each square and prick the centre all over with a fork. Brush with olive oil and bake until golden, about 15 – 20 minutes. Crumble the goat’s cheese on top 5 minutes before removing from the oven.

Serve the tarts hot, topped with the pesto, sun-dried tomatoes and basil.