Cheese & Egg dishes
166
Ingredients
Cheese & Red Pesto Tartlets
Serves 4
Dish: 2 bun tins 32cm x 24cm (121/2” x 91/2”) lightly greased
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
350g (12oz) readymade short crust pastry
90g (31/2 oz) red pesto or sun-dried tomato puree
2 medium sized tomatoes, peeled, seeded and chopped
25g (1oz) black olives, chopped
125g (41/2oz) Fontina or Mozzarella cheese grated
1garlic clove crushed
25g (1oz) parmesan cheese, grated
5 ml (1tsp) dried oregano
Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24
circles using a 7.5cm. (3”) pastry cutter. Place in bun tins. Chill pastry for 30 mins. Preheat
oven on CONVECTION 200°C with both enamel and wire shelf in position. Mix the red
pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the tins with
mixture. Sprinkle the parmesan and oregano over the tartlets. Place tins on shelves and
cook on CONVECTION 200°C for 18-20 mins. or until golden brown.
Cooking method
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